Anything-goes chicken pasta

This dish was born from a fridge-cleaning session, making it perfect for when you want to use up whatever ingredients you have on hand. Feel free to swap or add anything—this is a versatile, "anything-goes" recipe where you can improvise as needed.

Method

Measure all the ingredients and place them in separate containers for later use.

Finely chop the shallots and garlic and slice the pepperoni. Cut the chicken into small pieces (about 3 cm / 1.1 inch). Set aside for later use.

Start boiling the pasta water.

Heat a pan over medium-high heat and fry the chicken for a few minutes until it has a nice color.

Lower the pan to medium heat and fry the pepperoni. When it starts to get a bit crispy, add the tomato purée, sun dried tomatoes and the Sambal oelek (or the other spicy ingredient of your choice). Let cook for 2-3 minutes.

Add the shallots and garlic, fry for 2-3 minutes.

Increase the heat to high and add the wine, reducing it until it no longer smells acidic.

Add the chicken stock and reduce it by half.

Start cooking the pasta.

Lower the heat to medium and add the cream, and parmesan. Let it simmer for a few minutes.

When the pasta is close to al dente, add it to the pan with the sauce and stir until everything is well combined.

Taste and season as needed. This dish is rich, so you may want to freshen it up with some lemon juice or white wine vinegar. Top with parsley and freshly grated parmesan!

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