Macarrão com frango e parmesão

Ingredientes

• 1 pound chicken breasts (chopped into 1-inch pieces)
• salt and pepper
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 1/4-1/2 teaspoon red pepper flakes
• 1/2 medium yellow onion (chopped)
• 2 medium carrots (chopped)
• 2 stalks celery (chopped)
• 4-6 garlic cloves (minced)
• 3 cups water
• 1 28 oz. can crushed tomatoes
• 1 15 oz. can fire-roasted tomatoes (not drained)
• 2 tablespoons tomato paste
• 2 tsp EACH dried basil, dried parsley, chicken bouillon
• 1 1/2 teaspoons sugar (more or less to taste)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 tsp EACH salt, pepper
• 16 ounces uncooked short pasta (such as rotini or penne)
• 1/2 cup freshly grated Parmesan cheese
• 1 cup freshly grated mozzarella cheese
• 1/2 cup heavy cream (see notes)

Modo de preparo

1. 1

   While the chicken is still on the cutting board, pat it dry and season with 1/2 teaspoon salt, 1/4 teaspoon paprika and 1/4 teaspoon pepper.

2. 2

   Heat 2 tablespoons olive oil in a Dutch oven or stock pot over medium-high heat. Once hot, add chicken and cook just until the outside is opaque (it will not be cooked through); transfer to a plate.

3. 3

   To the now empty skillet, heat 1 tablespoon olive oil over medium-high heat. Add onions, celery and carrots and cook until softened, about 5-7 minutes. Add garlic and red pepper flakes and cook for 1 minute.

4. 4

   Stir in water, crushed tomatoes, fire roasted tomatoes, tomato paste, chicken bouillon, sugar, and all seasonings.

5. 5

   Bring to a boil, then reduce to a strong simmer. Add chicken back to skillet along with pasta and stir to combine.

6. 6

   Cover and cook for 10-15 minutes, stirring occasionally and replacing the lid, just until the pasta is al dente. Taste pasta often as reaches the end of cooking to ensure you don’t overcook your pasta.

7. 7

   Reduce heat to low and stir in the Parmesan and 1/4 cup of the mozzarella cheese until melted, followed by the heavy cream. Evenly top the pasta with remaining 3/4 cup mozzarella cheese. Cover and cook another 2-3 minutes until cheese is melted.