Al Bronzo Bucatini with Spicy Chicken Ragout - Barilla
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yields
6
Directions
- Bring a large pot of water to a boil; cook pasta according to package directions
- Meanwhile, bring a smaller pot of water to a boil, blanch tomatoes for 30 seconds, and cool down in icy water, peel, and dice small
- In a skillet over medium-high heat add 1 tablespoon olive oil, chicken, salt, and pepper. Cook for 3-4 minutes, or until done. Remove from the skillet and set aside
- Add 3 tablespoons olive oil to the same skillet with garlic and red pepper. Cook for 30 seconds then add tomatoes, season, and bring to a simmer for 20 minutes. If needed, add pasta-cooking water. Stir chicken into the tomato sauce
- Drain pasta, toss with spicy tomato sauce, and finish with parsley, cheese and the remainder of the olive oil drizzled on top
Ingredients
- 1 ea box of Barilla Al Bronzo Bucatini pasta
- 1 ea 8-oz boneless/skinless chicken breast, medium dice
- 3 ea cloves of garlic, sliced thin
- 5 tbsp ea extra virgin olive oil, divided
- 2 lbs ea ripe tomatoes on the vine, blanched, peeled and diced small
- 1 tbsp ea Italian parsley, chopped
- 1/2 cup ea Romano cheese, grated
- 1 ea Calabrian hot red pepper, sliced
- Salt and black pepper ea to taste