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Chicken pasta recipe with arugula and sweet pepper
Time
30 min
Servings
4
You can’t go wrong with pasta and you can vary endlessly with such recipes. Try this recipe and you will quickly notice that this sweet pointed pepper can’t be missed in this salad.
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Ingredients
- 2 red Sweet Palermo
- 100 g arugula
- 1 clove of garlic
- 2 tbsp olive oil
- 300 grams of chicken breast (chicken thigh can also be used)
- 300 g penne paste
- 100 ml creme fraiche
- 120 g parmesan, grated
- 3 sprigs of basil, roughly chopped
- Pepper and salt
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Preparation
- Wash the the Sweet Palermo peppers and cut it into rings. Peel and finely chop the garlic.
- Saute the sweet pepper and celery over medium heat in a large skillet or skillet for a few minutes until the sweet pepper is soft. Add the garlic and half of the arugula during the last minute. Put the vegetables aside until use and keep it warm by putting the lid on the pan. In the meantime, sauté the chicken breast in a separate pan until nicely browned.
- Cook the pasta according to the instructions on the package. Drain the pasta and put it back in the pan immediately, put the pan on a low heat. Stir the pasta, creme fraiche and 100 g parmesan well together. Keep stirring and then mix in the vegetables and chicken until everything is warm.
- Scoop everything up into deep plates or bowls and garnish with the roughly chopped basil leaves, the other half of the arugula and some remaining grated cheese. Add some fresh black pepper and salt to taste if necessary.
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