My husband loves pasta in any form, and if it is also with meat/chicken, then you can't drag it by the ears at all! Today I want to share with you a recipe for pasta that just caught on in my family, and even my friends ask me to cook it when they come. Do not be afraid of chili pepper in the recipe, its sharpness will be smoothed by cream, and as a result you will get a bright flavor accent.
First of all, we need to bake peppers in the oven. I put the form with them at 200 degrees for half an hour, until the skin darkens. After the oven, put the peppers in a container, close and leave for 10 minutes — so the skin better departs.
Remove the skin from the peppers, randomly cut them and use a blender to turn into a puree. Set aside.
Cut the chicken randomly into medium pieces.
Fry the chicken in olive oil for about 5-7 minutes, salt and pepper. Then add the crushed garlic and fry for another 1-2 minutes.
The main thing in this dish — sauce! In the pan, put the chicken puree of pepper and pour in the cream, add the chili flakes. Over medium heat, bring to a boil and reduce the heat.
After boiling, add the grated cheese and mix well so that it melts. Leave the sauce to simmer for about 10 minutes.
While the sauce was cooking, I boiled the spaghetti to the state of al dente, then put them in the pan and stewed until ready for another 3-4 minutes along with all the other ingredients.