Spicy Chicken Cacio e Pepe
A simple pasta dish with a kick of harissa.
Ingredients
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1 lb chicken breats (fresh or frozen)
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1/2 cup Moore's Original Marinade
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2 tsp Moore's Harissa Hot Sauce
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12 oz pasta
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6 Tbsp unsalted butter, cubed
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2 tsp freshly cracked black pepper
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2 cups finely grated parmesan cheese
Instructions
For the chicken:
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Cut raw chicken into strips.
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Mix Moore's Original Marinade and Harissa Hot Sauce in a deep dish.
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Marinate chicken for 30 minutes.
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Cook chicken in a skilled until internal temperature reaches 165°F.
For the pasta:
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Cook pasta as directed.
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Drain, saving 1/2 cup of pasta water.
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In a separate skillet, melt 3 Tbsp butter, add pepper and cook for 1 minute.
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Add pasta water to skillet and bring to a simmer.
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Add pasta and remaining butter.
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Reduce to low heat and add 1 cup parmesan, stir until melted.
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Remove from heat, add remaining parmesan and stir.
Separate pasta into bowls, top with chicken, and serve. Garnish with extra Harissa Hot Sauce if desired.