Quick and Easy Chicken Pepperoni Pasta
What Started it all:
chicken, pepperoni
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Ingredients
- 400g chicken breast, cut into small strips
- 150g pepperoni slices
- 300g pasta (your choice of shape)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (400g) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken strips and cook until lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and chopped onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Add the pepperoni slices to the skillet and cook until slightly crispy, about 4-5 minutes.
- Return the chicken back to the skillet and add the crushed tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste. Stir well to combine.
- Reduce the heat to low and simmer the sauce for about 10 minutes, allowing the flavors to meld together.
- Add the cooked pasta to the skillet and toss until it is well coated with the sauce.
- Serve the chicken pepperoni pasta hot, garnished with grated Parmesan cheese and fresh basil leaves.