Chicken Fillet with Pasta
Ingredients
- 4 large pieces chicken fillet
- 1 cup liquid cream
- 1/2 cup parmesan cheese
Spices
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon crushed chili
- 1 teaspoon onion powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
Marinade
- 4 cloves crushed garlic
- 1 tablespoon grated ginger
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Vegetables
- 1 large sweet red bell pepper, sliced
- 1 large sweet green bell pepper, sliced
- 1 large onion, rings
Pasta components
- 1 packet pasta
- 2 teaspoons salt
- 2 bay leaves
- 1 cinnamon stick
- 1 tablespoon salt
Preparation
Using a knife, make some cuts in the surface of the chicken fillet.
For the spices, in a bowl, place the spices and mix to combine, then divide them into two halves.
For the marinade, in a bowl, place the crushed garlic, grated ginger, lemon juice, olive oil, and half of the spices, mix to combine, then add the chicken and leave it in the fridge for 30 minutes.
In a skillet, heat 2 tablespoons of oil, add the chicken, and cook until golden on one side, then flip it, add the bell peppers and onion, and cook until wilted.
Lower the heat and cook the chicken until fully done.
Add the cream and cheese.
Boil the pasta with 2 teaspoons salt, 2 bay leaves, and 1 cinnamon stick.
Place the pasta in a serving dish, spread the chicken mixture on top, and serve.
