PAPRIKA CHICKEN, TOMATOES AND FETA PASTA (Pâtes au poulet paprika, feta et tomates cerise)
THE recipe when you have nothing in your mind and in your cupboard! I love this kind of meal, easy and balanced! Obviously, omit the chicken if you are vegetarian. I realized it first after a week-end in the Cotswolds. We arrived a little bit late in the afternoon, I was ready for a nice hot bath and hop to bed when a little voice from outer world certainly told me “what are we going to eat “? Yeap, I had completely forgot about it! A quick visit to my deli and ta dah! My dinner dilema was sorted out!
PAPRIKA CHICKEN, TOMATOES AND FETA PASTA
In your fridge
Chicken breasts
Feta cheese
Cherry tomatoes
Olive oil
Garlic
Paprika
Cellentani pasta
PAPRIKA CHICKEN, TOMATOES AND FETA PASTA
Serves 4
4 chicken breasts cubed
200 g 7,05 oz cherry tomatoes cut in half
1 crushed clove of garlic
150 g 5,29 oz diced feta cheese
400 g 14,10 oz cellentani (or any pasta)
Olive oil
Paprika
Brown the garlic then the chicken in a pan with a little bit of olive oil.
Add the paprika all over and cook for 15 minutes stirring regularly.
Meanwhile, cook the pasta in a large volume of water.
Once the chicken and the pasta cooked, arrange them in a plate with some cherry tomatoes and feta.
Drizzle with olive oil and serve!
Pâtes au poulet paprika, feta et tomates cerise
Pour 4 personnes
4 blancs de poulet découpés en morceaux
200 g de tomates cerise coupées en deux
150 g de feta émiettée
400 g de pâte cellentani (ou autres)
1 gousse d’ail écrasée
Huile d’olive
Paprika
Colorez l’ail puis le poulet dans une poêle avec un petit peu d’huile d’olive.
Ajoutez le paprika par-dessus et poursuivez la cuisson pendant 15 minutes en remuant de temps en temps.
Cuisez les pâtes dans un grand volume d’eau.
Lorsque le poulet et les pâtes sont cuits, disposez-les dans des assiettes avec les tomates et la feta.
Assaisonnez d’un filet d’huile d’olive et servez !
