Summary

Ingredients

• 250 g riatoni
• 0.5 ½ chicken breast
• 1 small Can / s tomatoes, happened
• 1 red pepper (s)
• some white wine
• 4 spring onion (s)
• 2 cloves garlic
• 1 teaspoon, heaped capers
• 1 cup whipped cream
• 4 sprigs thyme
• 2 tablespoon, heaped tomato paste
• 150 g mozzarella
• 3 teaspoons paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• salt and pepper
• olive oil
• 1 pinch (s) sugar if necessary

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Instructions

1. Dice the paprika, cut the spring onions into rings, finely dice the garlic cloves.
2. Heat oil in a pan. Sear the peppers and spring onions in it and season with salt (roasted aromas are important for the dish). Then first sweat the garlic, then the tomato paste and deglaze with a dash of white wine. Now add the tomatoes and the sprigs of thyme, season with salt, a little pepper, paprika and, if necessary, a pinch of sugar. Simmer over low heat with the lid closed for about 20 minutes.
3. During this time, cook the rigatoni in salted water until they are firm to the bite.
4. At the same time, cut the chicken breast into bite-sized pieces and briefly (not too long, as they will continue to cook when gratinating) in another pan in a little oil, season with salt and pepper and set aside.
5. Chop the capers into small pieces, add to the sauce with the cream and let it simmer for about 10 more minutes without a lid. If necessary, add a little pasta water. Remove the thyme sprigs from the sauce and refine the sauce with olive oil.
6. In the meantime, preheat the oven to 200 degrees circulating air.
7. Mix the rigatoni, sauce and chicken strips in a baking dish and sprinkle with the mozzarella. Bake on the middle shelf for about 15-20 minutes until the cheese has melted nicely and is lightly brown.