Pasta pot Rubz

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Step 1

1. In a small bowl, combine the smoked paprika, garlic granules, onion granules, and salt. 2. Coat the chicken breasts in olive oil, ensuring they are evenly covered. 3. Sprinkle the spice mixture over the chicken, pressing lightly to make sure it sticks.

Step 2

Heat a pot on the stove over medium-high heat and add some olive oil. Once the oil is hot, sear the chicken breasts for 2 minutes on each side until browned.

Step 3

Transfer the chicken to the preheated air fryer and cook at 180°C for 18-20 minutes, flipping the chicken halfway through (after 10 minutes)

Step 4

In the same pan, add a small amount of butter and sauté the minced garlic and diced onion until golden brown.

Step 5

Stir in the tomato puree, then add the chicken stock and halved mini Roma tomatoes. Simmer for 5-7 minutes, allowing the sauce to thicken and the tomatoes to soften.

Step 6

Season the sauce with oregano, then add the frozen spinach and cook until it wilts. Stir in half the light cream and mix well. Let it simmer for another 2-3 minutes until the sauce is creamy.

Step 7

Grate some Romano cheese and melt it into the sauce, stirring

Step 8

Once the pasta is done, reserve a tablespoon of the cooking water. Drain the pasta and add it to the sauce, mixing thoroughly. If needed, add the reserved pasta water to help thicken the sauce.

Step 9

Add the cooked chicken to the pasta and sauce, stirring to combine.

Step 10

Serve with freshly grated Romano cheese and garnish with fresh basil.