Name: CHIFFERI RIGATI WITH CHICKEN AND TOMATOES recipe by Amina Khaleel at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 100 gms Chifferi Rigati pasta; 2 tbsp olive oil; 2 large cloves of garlic; 100 gms boneless chicken; 1 large tomato; 1/2 Yellow Bell Pepper; 1/2 Red Bell Pepper; 1 tsp pepper powder; Salt to taste; 1 cube of cheese; Water for cooking the pasta

Ingredients Serving: 2

100 gms Chifferi Rigati pasta
2 tbsp olive oil
2 large cloves of garlic
100 gms boneless chicken
1 large tomato
1/2 Yellow Bell Pepper
1/2 Red Bell Pepper
1 tsp pepper powder
Salt to taste
1 cube of cheese
Water for cooking the pasta

Instructions

Take 1 litre of water in a large pan and bring to a boil.
Add 1 tsp salt and the pasta into it and cook for about 12 minutes while stirring in between.
While the pasta is getting cooked, we can prepare the sauce.
Finely chop the garlic cloves and cut the red and yellow bell peppers into small squares.
Cut the boneless chicken into small pieces and grate the cheese.
Remove the seeds from the tomatoes and cut into small squares.
Once everything is ready, heat olive oil in a non stick pan and add the finely chopped garlic.
Reduce heat to medium and saute for a few seconds till the raw smell goes.
Now add the chicken cubes and stir fry for a few minutes till they are cooked.(Since the pieces are small the chicken would get cooked in 2 to 3 minutes.)
Now add the bell peppers and saute for a minute.
Next add tomatoes and cook till they turn soft.
Season with salt and pepper powder and mix well.
Your pasta sauce is now ready.
By this time the pasta would have cooked. Drain the water from the pasta using a strainer and add the pasta to the sauce.
Reduce heat to low and mix well.
Sprinkle cheese on top and wait till it melts.
Switch off the gas, transfer to plates, and garnish with some more cheese.
Serve hot.

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