Ingredients
Equipment
Method
- In a large skillet, heat two tablespoons of olive oil over medium-high heat. Add the minced garlic, crushed red pepper flake, and black pepper to the pan and cook for 2-3 minutes.
- Add in thin strips of chicken breast and salt, and cook until chicken is fully cooked, about 3-4 minutes.
- First, pour the marinara sauce over the chicken and stir, then add in heavy cream and stir to combine. Let the sauce simmer for about 10 minutes.
- Add in the butter and peas and stir until the butter melts.
- Mix the cooked pasta into the sauce and garnish with fresh parmesan cheese and a pinch or two of red pepper flakes before serving.
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of cream to bring back the sauce’s richness.
- Tip 2: This dish can be frozen! Portion it into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Tip 3: Serve with a crisp side salad or garlic bread to complement the creamy sauce. A glass of lemon water can help cleanse the palate.
- Tip 4: Feel free to add vegetables such as bell peppers or spinach for extra nutrition and flavor.
- Tip 5: You can prepare the sauce a day ahead. Just reheat and mix it with the pasta when you’re ready to serve.
- Tip 6: Since marinara sauce can be salty, taste the dish before adding extra salt. Adjust to your preference.