Paul Ainsworth's chilli chicken pasta recipe can be rustled up in no time and provides a beautiful dish perfect for a lunch or midweek supper. Serve the pasta with some crusty garlic bread and a light summer salad.
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
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Place a pot of salted water over a medium-high heat and bring to the boil
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
1 dash of olive oil
4 free range chicken breasts
Turn over the chicken and add the onions. Fry until the onions and chicken pieces are golden brown all over
1 large red onion
4 spring onions
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
1 tbsp of garlic purée
80ml of vegetable stock
Now, drop the pasta into a pan of boiling salted water and cook for about 8 minutes, leaving a nice bite to the pasta
400g of strozzapreti pasta
1 dash of olive oil
Add the red pesto, sweet chilli and crème fraiche to the sauce and leave to gently simmer
4 tbsp of sweet chilli sauce
6 tbsp of crème fraîche
2 tbsp of red pesto
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
black pepper, season
1 bunch of basil
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