Chilli chicken pasta with red pesto sauce
Ingredients
Metric
Imperial
- 4 free range chicken breasts, skinned and cut into 2cm strips
- 400g of strozzapreti pasta, or any fresh pasta of your choice
- 1 large red onion, finely sliced
- 4 spring onions, finely sliced
- 1 tbsp of garlic purée, finely chopped
- 80ml of vegetable stock
- 4 tbsp of sweet chilli sauce
- 2 tbsp of red pesto
- 6 tbsp of crème fraîche
- 1 bunch of basil, ripped
- 2 tomatoes, finely diced
- salt
- black pepper, freshly ground
- 2 dashes of olive oil
SAVE RECIPE
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
- 1 dash of olive oil
- salt
- black pepper
- 4 free range chicken breasts
3
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
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
- 1 tbsp of garlic purée
- 80ml of vegetable stock
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
- 400g of strozzapreti pasta
- 1 dash of olive oil
6
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
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
- salt, season
- black pepper, season
- 1 bunch of basil
- 2 tomatoes
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