Our saffron pasta is great with seafood, but it also pairs well with chicken. The great saffron flavor matches with the heat of red pepper flakes and fresh tomatoes. This recipe would also be great served with pork chops.
Ingredients:
1 12 oz package - Pastamore Saffron Fettuccine
3/4 lb - chicken breast, boneless and skinless
1 pint - grape tomatoes
3/4 tsp - red pepper flakes
1/4 tsp - rosemary
1.5-2 Tbsp - extra virgin olive oil
To taste - salt and black pepper
Directions:
1. Preheat oven to 350ºF. Generously season chicken on both sides with salt, black pepper, and 1/4 tsp red pepper flakes. Place onto baking sheet or pan and cook for 20-25 minutes or until chicken reaches internal temperature of 165ºF. Remove from oven and allow to rest.
2. Heat a large pot of water on the stove over high heat. Once boing, add the Pastamore Saffron Fettuccine. Cook until al dente. Drain using a colander.
3. While pasta is cooking, chop chicken into 1/2" pieces.
4. Return pasta to pot over medium heat.
5. Add olive oil, chopped chicken, and tomatoes, and remaining ingredients to pot. Stir until mixed well. Season to taste with salt and black pepper. Heat until warm.
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