Ingredients
Equipment
Method
- To begin, generously season your chicken with the specified spices and a drizzle of olive oil. You can let it marinate overnight if you prefer, it's not mandatory, but highly recommended.
- Next, heat a skillet over medium-high heat and cook the chicken thighs for roughly 7 minutes, or until they're fully cooked and sport a golden brown hue. Transfer them to a bowl and set aside, maintaining the oil in the pan.
- In the same skillet, sauté the diced red peppers and onion over medium heat for about 7 minutes. Then, introduce the tomato paste and chopped sun-dried tomatoes, ensuring thorough incorporation.
- Pour in the cream and sprinkle in all the listed spices. Once the mixture is well combined, reintroduce the cooked chicken. Let this simmer together for a bit, in a small bowl mix together 1 tablespoon all purpose flour with ¼ cup water until a smooth slurry forms.
- Take the sauce off the heat, & add the slurry & quickly mix it, so no lumps form. This will help your sauce thicken quicker!
- Finally, add in the cooked pasta. Ensure the pasta is cooked al dente (not overly soft). Allow everything to simmer together for an additional 5 minutes until the sauce reaches your desired thickness.
- Voila! Your dish is now ready to be savored!
Notes
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