Paul Ainsworth's chilli chicken pasta recipe can be rustled up in no time and provides a beautiful dish perfect for a mid-week supper. Serve the pasta with some crusty garlic bread and a light summer salad

Method
1.
Place a pot of salted water over a medium-high heat and bring to the boil
2.
Place a large pan over a medium heat and add a dash of olive oil. Add the chicken strips and fry until nicely browned on one side. Season the chicken with salt and pepper as it cooks
3.
Turn over the chicken and add the onions. Fry until the onions and chicken pieces are golden brown all over
4.
Add the garlic and vegetable stock to the pan, using a wooden spoon to scrape the base of the pan and incorporate the contents into the sauce. Bring up to a gentle simmer and cook until the stock reduces to the consistency of a sauce
5.
Now, drop the pasta into a pan of boiling salted water and cook for about 8 minutes, leaving a nice bite to the pasta
6.
Add the red pesto, sweet chilli and crème fraiche to the sauce and leave to gently simmer
7.
Strain the pasta, add to the sauce and mix well. Season with salt and pepper to taste and add a dash of lemon juice. Divide into 4 bowls, garnish with some chopped basil and diced tomato and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Chicken pasta recipe with a medium and round red wine, a rosé wine, or a light-bodied red wine

Ingredients

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A simple fresh chilli chicken pasta recipe from award-winning chef and Great British Menu favourite, Paul Ainsworth.

Chicken pasta recipe Tweaks

What's this?
Parker_snow
Not as tasty as chicken but substituted quorn for my vegetarian guest
3 April 2014
BECK
Add a red chilli (with seeds) for an extra kick - amazing!
10 October 2012


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