Cook Time:
20 minutes
Introducing a straight forward Chicken Pepperoni Pasta recipe that promises enjoyment for you and your guests. Versatile enough for any season, this dish welcomes adaptations to suit your preferences. In the winter, consider enhancing its heartiness by incorporating cooked butternut into the sauce. The beauty of this pasta lies in its adaptability – feel free to select any pasta variety that tickles your taste buds. Embrace the freedom to personalize and savor a delicious pasta experience, tailored to your liking.
Servings:
6 servings
Ingredients
Method
Mix 50 ml olive oil together with the paprika, black pepper, cloves, nutmeg, herbs, and salt together. Marinade the chicken with the spice blend.
Use 40 ml olive oil and combine with water in a large pot for the pasta, add 2 tsp salt. Once the water is boiling add the pasta of your choice and cook until perfect for you.
Heat 10 ml olive oil in a large saucepan.
Chop the onion into small pieces and add to the saucepan together with the chicken.
Once the chicken is seared add the pepperoni and wine, cook for about 1 minutes.
Add the garlic, chili, and tomato paste.
After 1 minute add the chicken stock and cook until the wine has reduced.
Simmer for 5 minutes on low heat.
Stir together the cream and corn starch until smooth. Add cream mixture to the sauce once the wine has reduced.
Add pepper to taste.
Let simmer and stir for 5 minutes, add the parmesan and stir for a further 2 minutes until all the cheese is melted.
Once your pasta is ready, add it to your sauce. If too dry, you can add about 50 ml of the pasta water to the mixture. Stir well and remove from the heat. Serve with a green salad.