Tender penne in chili-tomato sauce with seared chicken strips. Hearty, flavorful, and ready in 40 minutes.
# What You Need:
→ Pasta
01 - 12 oz penne pasta
02 - Salt for boiling water
→ Chicken
03 - 2 medium boneless, skinless chicken breasts (approximately 12 oz)
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/2 teaspoon smoked paprika
→ Chili Tomato Sauce
08 - 2 tablespoons olive oil
09 - 1 small onion, finely chopped
10 - 3 garlic cloves, minced
11 - 1 red chili, finely chopped or 1 teaspoon red chili flakes
12 - 1 can (14 oz) crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon sugar
16 - Salt and pepper to taste
17 - 1/4 cup reserved pasta water
→ Garnish
18 - 2 tablespoons fresh basil, chopped
19 - 1/4 cup grated Parmesan cheese, optional
# How-To Steps:
01 - Cook penne in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup pasta water before draining. Set aside.
02 - Season chicken breasts with salt, pepper, and smoked paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Rest for 2 minutes, then slice into strips.
03 - Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and chili, cooking for 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper to the pan. Simmer for 10 minutes, stirring occasionally.
05 - Stir reserved pasta water into the sauce to achieve desired consistency. Taste and adjust seasoning as needed.
06 - Toss cooked penne into the sauce until thoroughly coated. Top with chicken strips or fold them into the pasta.
07 - Serve hot, garnished with fresh basil and Parmesan cheese if desired.
