400g Barilla farfalle
6 chicken thigh fillets
2 tbsp olive oil
1 tbsp smoked paprika
1 tbsp thyme finely chopped
1 tbsp oregano finely chopped
1 onion finely chopped
1 clove garlic minced
300g Barilla Basilico Sauce
10 cherry tomatoes
200g graviera cheese coarsely grated
Freshly ground pepper
Add the farfalle into a pot with boiling salted water and cook following the time directions on the box. Drain into a colander 2 min before the time indicated on the box comes to an end.
Run plenty of cold water over the pasta and let drain.
On a cutting board, cut the chicken thigh fillets into bite-size pieces. Set aside. In a deep, nonstick skillet, heat the olive oil.
Sauté the chopped onion and garlic for 1-2 min. Add the chicken bites and continue sautéing for another 3-4 min until golden brown. Season with smoked paprika, salt, and freshly ground pepper. Add the tomato sauce, farfalle, thyme, and oregano into the pan. Stir well.
Preheat oven to 180°C. Transfer contents of skillet into a heat-resistant, glass baking dish and scatter the grated graviera cheese and cherry tomatoes on top. Bake for 25-30 min.