Spiced Pappardelle

By: Chef Ben Kramer (Winnipeg MB)

Sauce:
1 – 28 oz can diced organic tomatoes
1 head of roasted garlic, cloves squeezed out
1 tsp sea salt
1 tsp cracked black pepper
1 tsp chili flakes
¼ cup red wine

Directions

• Mix together by hand to maintain texture
• Simmer until sauce consistency

Other Ingredients:

• Red Pepper Oil: (1 cup Udo’s 3–6–9 oil 1 cup olive oil)
• pinch of salt and pepper
• 10 oz roasted red peppers
• ½ cup onions, cooked until caramelized
• Puree in blender

Directions

• Sauté 1 chicken breast, diced until cooked.
• Add sauce and toss with cooked Nature's Farm Papardelle pasta.
• Top with 2 Tbsp goat cheese.

Bon appétit!