Ingredients
- 300 grams roasted red peppers
- 3 cloves garlic
- 220 grams chicken breast
- 100 grams tomato sauce
- 1/4 teaspoon spicy smoked papria
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground oregano
- 200 ml. chicken broth
- 300 grams low fat evaporated milk
- 120 grams wholegrain macaroni uncooked
- 100 grams soft goat cheese
- salt to taste
Instructions
- Heat some olive oil in a pan and sautee chicken until no longer pink. Remove it from pan.
- Add minced garlic, red peppers (cut into strips), tomato paste, broth and milk and stir.
- Puree with an inmersion blender. If you don't own one, use your food processor.
- Put chicken back into the pan and stir to cover with the sauce.
- Add uncooked macaroni and boil them in the sauce until they are completely cooked. This depends on the kind of pasta you're using, but it should take 10-15 minutes.
- You can also make just the sauce and then stir in cooked pasta, but I made it all in one pan.
- Add crumbled goat cheese and enjoy!
Notes
I used jarred peppers.
Penne and macaroni work well if you're making it all in the same pan. If you want to use a different kind of pasta, I think it's best to boil it first!
Penne and macaroni work well if you're making it all in the same pan. If you want to use a different kind of pasta, I think it's best to boil it first!
