Spicy Garlic Chicken with Roasted Red Pepper Pasta
Fiery Garlic Chicken Pasta with Sweet Roasted Red Peppers
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
8 oz penne or rigatoni pasta
2 tablespoons olive oil
5 garlic cloves, minced
1/2 teaspoon chili flakes (adjust to taste)
1 cup roasted red peppers, sliced (jarred or homemade)
1/2 cup unsweetened coconut milk or dairy-free cream
1/4 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley or basil, chopped (for garnish)
Directions:
Cook the pasta according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chicken strips and season with salt, pepper, and smoked paprika. Cook for 6–8 minutes until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add a bit more oil if needed and sauté the minced garlic and chili flakes for about 30 seconds until fragrant.
Stir in the roasted red peppers and cook for 2–3 minutes to heat through.
Pour in the coconut milk and let it simmer for 2–3 minutes until slightly thickened.
Return the chicken to the skillet and toss in the cooked pasta. Mix everything well to coat.
Adjust seasoning with salt and pepper.
Garnish with chopped parsley or basil and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 490 kcal | Servings: 4 servings