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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.
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
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
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
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.