chicken chilli pasta
How to make chicken chilli pasta recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
1 tablespoon sunflower oil
500 g (1 lb) minced chicken
1 garlic clove, crushed
1 teaspoon chilli powder
½ teaspoon chilli flakes
450 ml (¾ pint) passata
1 tablespoon sun-dried tomato pesto
375 g (12 oz) spaghetti
salt and pepper
freshly grated Parmesan cheese, to serve
Method:
Heat the oil in a large frying pan, add the minced chicken and fry over a high heat for 5 minutes, breaking up any clumps. Add the garlic, chilli powder, chilli flakes, passata and pesto. Season with salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes.
Meanwhile, cook the spaghetti in a saucepan of lightly salted boiling water for 8–10 minutes, or according to the packet instructions, until ‘al dente’. Drain and toss with the chicken chilli sauce.
Serve with plenty of freshly grated Parmesan cheese.
For baked chilli chicken:
Cut several slashes across the top of 4 boneless chicken breasts (with skin on). Place in a foil-lined baking tin and pour over a mixture of 5 tablespoons balsamic vinegar, 2 tablespoons lemon juice, 4 tablespoons olive oil and 1 chopped red chilli.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes with 500 g (1 lb) frozen roast potatoes in a separate baking tin until the chicken is cooked through and the potatoes are crisp. Serve with peas. Total cooking time 30 minutes.
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