Creamy Chicken and Pepper Rigatoni

Bell Pepper Chicken Stock Garlic Clove Chopped Tomatoes Creme Fraiche Brown Onion Chicken Breast Dried Oregano Rigatoni Parmesan
  • Step 1.

    Chop the peppers into cubes and crush the garlic. Heat a frying pan on high heat and drizzle with oil.

  • Step 2.

    Add the chicken and cook for 5 minutes until sealed. Add the peppers and cook for 3 minutes.

  • Step 3.

    Bring a pot of water to boil and add the pasta. Cook for 12 minutes. Reserve a cup of pasta water and add it to the chicken.

  • Step 4.

    Add the chicken stock and chopped tomatoes. Add the oregano and simmer for 12 minutes.

  • Step 5.

    Drain the pasta and mix it with the Crème Fraiche. Add the chicken to a deep dish and then cover with the pasta.

  • Step 6.

    Grate the Parmesan on top. Cook in the oven at 200°C/400°F/Gas Mark 6 for 10 minutes, until crispy.