Spicy sun-dried tomato chicken pasta

Prep time
15min
Cook time
25min
Serves
6

Rigatoni is a large tube pasta, a great shape to serve with creamy sauces, just like this recipe. Substitute for penne if needed.

Ingredients:

  • +/- 450g Ghost Pepper Crumbed Chicken Strips
  • 1 packet of sun-dried tomatoes
  • 1 onion
  • 2 garlic cloves, minced
  • 1 tsp (5ml) dried basil
  • 1 tsp (5ml) dried oregano
  • 1 tsp (5ml) dried thyme
  • 1 tsp (5ml) dried rosemary
  • 1 tsp (5ml) smoked paprika
  • 1 tsp (5ml) chilli flakes
  • salt and pepper
  • 450g Rigatoni pasta
  • 1 cup (250ml) cream
  • 2 tsp (10ml) Dijon mustard
  • ¾ cup (180ml) grated parmesan
  • 2 cups (500ml) baby spinach
  • juice of 1 lemon

Method:

  1. Cook Ghost Pepper Crumbed Chicken Strips from frozen at 180°C in the air fryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once cooked, rest for 1-2 minutes and cut into bite-sized pieces. Set aside.
  2. Heat 3 Tbsp of oil from the sun-dried tomato packet in a large pot. Chop the sun-dried tomatoes and set aside.
  3. Fry onion and garlic until fragrant; add dried herbs, paprika, chilli flakes, salt and pepper and mix.
  4. Add 4 1/2 cups water and bring to a boil. Add the pasta and cook, stirring often, until the pasta is al dente, about 8 minutes. Stir in the cream, mustard, parmesan, baby spinach and chopped sun-dried tomatoes.
  5. Garnish with a squeeze of lemon juice and parmesan and serve with crusty bread.