This Chicken Pasta Frittata is a delicious and hearty dish that combines tender chicken, al dente macaroni, and creamy mozzarella, all baked to perfection. It’s perfect for brunch or a quick weeknight dinner!
Ingredients:
200g of Elbow Macaroni Pasta
1 Liter of Water
1 Teaspoon of Salt
1 Drizzle of Olive Oil
Chicken
1 Teaspoon of Garlic Powder
3 Chicken Breasts
1 Drizzle of Olive Oil
1 Teaspoon of Salt
1 Teaspoon of Sweet Paprika
Sauce
Parsley to Taste
3 Eggs
1 Teaspoon of Salt
1 Teaspoon of Sweet Paprika
1 Teaspoon of Garlic Powder
1 Teaspoon of Basil
100g of Grated Mozzarella Cheese
1 Tablespoon of Unsalted Butter
+100g of Grated Mozzarella Cheese
How to prepare
In a large saucepan over medium heat, add the water, the salt, one drizzle of olive oil and let it boil.
Then add the pasta, let it cook for 7 minutes, drain all the water and set aside.
Now, cut the chicken breasts into cubes.
In a large skillet over medium to low heat, add a drizzle of olive oil.
Add the chicken cubes, the salt, the sweet paprika, the garlic powder and sauté everything very well until the chicken is golden brown.
In a medium bowl, add the eggs, the salt, the sweet paprika, the garlic powder, the basil and mix.
Now, in a large bowl, add the pasta we cooked earlier, the egg mixture and mix very well.
Then add the grated mozzarella cheese and mix once again.
Add the chicken we prepared earlier and mix until incorporated.
In a large skillet over low heat, add the unsalted butter and stir until melted.
Add the pasta mixture and spread.
Cover the skillet and let it all fry for 8 minutes.
After this time has passed, flip it using a plate.
Add another hundred grams of grated mozzarella, cover the skillet again and let it fry for another 5 minutes.
Finish by adding parsley to taste.
Serve.
