Ingredients
The following ingredients have 4 Servings
- 250 grams Rigatoni (or pasta of your choice)
- 150 grams Camembert Crema
- 2 Chicken Breast
- 3 stamen Saffron
- 3 cloves garlic (chopped)
- 1/2 Red Onion (chopped)
- 3 Piquillo Peppers
- 100 ml Heavy Cream
- 1 tbsp Butter
- 2 tbsp olive oil
Instruction
- In a skillet put the heat on medium and add the olive oil. Once it begins to heat, add the chopped onions and saffron. Let saute until the onions begin to soften, then add the chicken breast. Cook on each side, about 3 minutes.
- In a pot with salted water add the rigatoni pasta. Follow instructions for al dente (or less as it can continue to cook in the sauce slightly). For my rigatoni it was 13 minutes which was the perfect amount of time for the rest of the sauce.
- Remove the cooked chicken and set aside. Add the garlic and cook for just a minute, then add the heavy cream. Mix well. Add the Piquillo peppers and the camembert crema and stir well. Let the sauce thicken and reduce by about 50%.
- Slice the chicken breast into strips and add back to the sauce. Drain the rigatoni and add to the pan and toss to coat everything. Add a dab of butter and serve the pasta alla camembert crema hot!
