Paprika Chicken & Pasta Skillet

Ingredients

• 500 g chicken breast fillets, cubed
• 300 g penne or fusilli pasta
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, crushed
• 1 tbsp BlixSam Crunch Craft
• 2 tsp BlixSam Pasta Mio
• 2 tbsp tomato paste
• 250 ml chicken stock
• 125 ml fresh cream
• 200 g mature cheddar cheese, grated
• 100 g mozzarella cheese, grated
• Freshly ground black pepper
• Fresh parsley, chopped

Method

1. Cook the pasta in salted boiling water until just al dente. Drain and set aside.
2. Heat the olive oil in a large skillet or frying pan over medium-high heat.
3. Add the cubed chicken and cook until lightly browned. Remove and set aside.
4. In the same pan, fry the onion and red pepper until softened, then add the garlic and cook for 1 minute.
5. Stir in the BlixSam Crunch Craft and BlixSam Pasta Mio, allowing the seasonings to bloom in the oil for maximum flavour.
6. Add the tomato paste and cook for 1 minute.
7. Pour in the chicken stock and simmer for 3–4 minutes.
8. Return the chicken to the pan and stir well.
9. Pour in the fresh cream and simmer gently for 2–3 minutes.
10. Fold in the cooked pasta and half the grated cheddar cheese until well combined.
11. Sprinkle the remaining cheddar and mozzarella over the top.
12. Cover with a lid for 3–5 minutes, or place under a hot grill until the cheese is melted and golden.
13. Garnish with fresh parsley before serving.

Serving Suggestion