Chilli chicken pasta with red pesto sauce

PT30M

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Ingredients

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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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