Moroccan Chicken and Farfalle
A flavorful and aromatic pasta dish with chicken, inspired by Moroccan cuisine.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●2 tablespoons KhleaMoroccan preserved lemon
- ●8 ounces farfalle
- ●2 tablespoons olive oil
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon ground cumin
- ●1/2 teaspoon smoked paprika
- ●1/4 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the farfalle according to package instructions until al dente.
- 2
In a large skillet, heat the olive oil over medium-high heat.
- 3
Add the chicken breast and cook until browned on both sides and cooked through, about 5-6 minutes per side.
- 4
Transfer the chicken to a plate and set aside.
- 5
In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes.
- 6
Add the minced garlic and cook for an additional minute.
- 7
Stir in the ground cumin, smoked paprika, salt, and black pepper.
- 8
Add the chopped Khlea and cook for an additional 2 minutes.
- 9
Add the cooked farfalle to the skillet and toss with the sauce.
- 10
Slice the cooked chicken and add it to the pasta.
- 11
Toss everything together and serve hot.