Ingredients
- 400 g penne
- 500 g chicken thigh fillets, cut into 2 cm pieces
- 1 jar (485 g) MADESA “Lecho” Sauce
- 1 red or yellow sweet pepper (about 150 g), sliced
- 1 onion (about 120 g), sliced
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 100 ml double cream (optional)
- 40 g hard cheese (Parmesan-type), grated
- a handful of fresh basil or parsley
- salt, black pepper
Products in this recipe
Method
- 1
Cook the penne in salted boiling water until al dente (1 minute less than the packet says). Reserve 150 ml of the cooking water before draining.
- 2
Meanwhile, season the chicken and sear it in 1 tbsp of the oil over high heat for 5–6 minutes until golden. Transfer to a plate.
- 3
Add the remaining oil and fry the onion and pepper for 5 minutes, then stir in the paprika.
- 4
Pour in the Lecho sauce, return the chicken and simmer for 8 minutes until the chicken is cooked through.
- 5
Stir in the cream, if using. Add the pasta and a splash of the cooking water and toss over the heat for 1 minute.
- 6
Serve with the grated cheese and herbs.
Tip: Without cream, loosen the sauce with 100 ml of the pasta cooking water instead, the starch makes it glossy.
23 September 2026 · Italian-inspired