Ingredients
- 1 piece Chicken
- 2 piece Tomatoes
- 50 g Cheese
- 100 g Pasta
- 150 g Beef
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 1 tsp Italian seasoning
- 0.25 tsp Paprika
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
- Chop the chicken into bite-size pieces. Cut the tomatoes into small chunks.
- Heat olive oil in a large pan over medium-high heat. Add the beef and cook until browned, breaking it up as it cooks (about 5–7 minutes). Season with salt, black pepper, and garlic powder.
- Add the chicken pieces to the pan and cook until no longer pink and cooked through (about 6–8 minutes).
- Stir in the tomatoes, Italian seasoning, and paprika. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce. If it looks too dry, splash in 2–4 tbsp of water.
- Add the drained pasta to the pan and toss to coat in the sauce. Cook together for 1–2 minutes.
- Turn off the heat and sprinkle the cheese over the hot pasta. Cover for 1 minute to melt, then toss again and serve.