Directions
- 1Mince garlic using a mortar and pestle.
- 2In a bowl, combine cubed chicken with paprika, oregano, salt, and pepper. Mix well.
- 3Heat olive oil in a pan, then add and cook the seasoned chicken.
- 4Finely chop red onion and add it to the pan along with the minced garlic. Saute briefly.
- 5Add tomato paste and cook until it turns dark red.
- 6Stir in coconut milk, salt, and pepper. Bring to a simmer.
- 7In a pot, boil water and cook farfalle pasta according to package directions.
- 8Add the cooked pasta to the sauce. Toss until coated.
- 9Add cooked chicken and sun-dried tomatoes.
- 10Garnish with chopped parsley and red pepper flakes.
Ingredients
- 3 cloves garlic cloves
- 1 breast chicken breast
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 pinch salt
- 1 pinch black pepper
- 2 tbsp olive oil
- 1 small red onion
- 4.5 oz tomato paste
- 1 cup coconut milk
- 1 cup farfalle pasta
- 1 handful sun-dried tomatoes
- 1 handful parsley
- 1 pinch red pepper flakes
Equipment
mortar and pestlebowlfrying panpot
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