Pepper Chicken + Rigatoni
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Amongst my go-to methods for effortlessly whipping up dinner is to saute chicken and serve it with pasta. Of course, there are plenty of ways to do so. I have certainly ventured a few over the last two years that fit for all seasons.

This recipe is no different, but I prefer to serve it in the summer. Although there’s no grill necessary, the prominence of dry pepper gives the chicken an element of southwest summer barbecuing. It’s the perfect meal to prepare on a weeknight when there’s a heavy thunderstorm that prohibits outdoor cooking.

What you’ll need:
3 chicken breasts, cubed
3/4 tsp ancho chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp coriander
1 1/2 cups rigatoni
1/2 tsp butter
Black pepper
Red pepper flakes
Olive oil
Parmesan cheese

Directions:
Combine the chili powder, cumin, paprika, coriander, and some black pepper to taste in a large mixing bowl. Stir and add the chicken to the mixture. Coat the chicken with the spices.

Then, cook the pasta.

While the pasta is cooking, heat the butter and some olive oil in a skillet. Saute the chicken until it is thoroughly cooked.

Drain the pasta and stir it into the skillet. Serve the pasta and chicken in bowls and add the cheese and red pepper flakes to taste.

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