Pâtes épicées au poulet

Ingrédients

• 1/2 pound chicken thighs (boneless skinless)
• 1/2 teaspoon salt (for chicken, plus 1/2 teaspoon for sauce)
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1/4 onion (minced)
• 2 garlic cloves (minced)
• 1-15 ounce can diced tomatoes (drained)
• 1/2 teaspoon crushed chili flakes
• 1/2 teaspoon smoked paprika
• 2 teaspoons harissa paste
• 1/3 cup chicken stock
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese
• 8 ounces penne (cooked and drained to package instructions (reserve 1/4 cup pasta cooking water))

Préparation

1. 1

   Season the chicken with salt and pepper.

2. 2

   Heat a large high sided skillet over medium heat and add the butter.

3. 3

   Brown the chicken thighs for 2-3 minutes per side. Remove and let cool.

4. 4

   Slice the chicken in strips (or pieces) and set aside. **It's ok if it's not fully cooked at this point.

5. 5

   Add the garlic and onion to the skillet and sauté for 2-3 minutes.

6. 6

   Add the tomatoes, paprika, chili flakes, salt and harissa and stir to combine.

7. 7

   Add the stock and chicken pieces and simmer for 1-2 minutes.

8. 8

   Add the cream and simmer for 5-7 minutes, until the sauce is thickened and chicken is cooked through.

9. 9

   Stir in the cooked pasta and parmesan cheese. Add 1 tablespoon of reserved pasta water at a time if the sauce is too thin.