KAREN'S HOT & SPICY CHICKEN PASTA

Karen's Hot & Spicy Chicken Pasta

My husband Tony has described this pasta dish as the tastiest pasta he’s ever had – it’s very moreish! It contains a really good amount of spice without taking away the taste of the ingredients even though it is eye-wateringly spicy, so start by going easy on the marinade & fiery pesto, taste, then add the rest if you like

Serves: 6

Cook time: 30 minutes

Ingredients

500g wholewheat pasta
1 onion cut into large chunks
2 skinless chicken fillets
4 tablespoons marinade
4 tablespoons sweet chilli sauce
2 tablespoons fiery pesto
300ml creme fraiche or quark
Tin of chopped tomatoes
Pack of chestnut mushrooms
Fresh, chopped coriander

Method

Pre-heat your oven to 200 degrees & place the chicken fillets with the marinade (coating all the surface of the chicken) into a small roasting dish & when up to temperature, place in the oven for 30 minutes.

Meanwhile, heat a pan of boiling water & add the pasta & cook til al dente then drain, fill the pan back up with water & tip the pasta back in, stir well, then drain.

Now heat the tomatoes, mushrooms, sweet chilli sauce, onions, creme fraiche (or quark) & pesto in a pan or large frying pan & simmer. Once the chicken is cooked, cut into bite sized pieces then add to the sauce with all the remaining juices. Mix in well then add the pasta. Serve immediately.

Garnish with fresh coriander if desired & serve hot with home-made garlic bread.

NOTES

You can alter this to your very own diet & taste … for a creamier sauce add more tomatoes, creme fraiche, add more sweet chilli sauce if you want it sweeter … experiment!

Method

Meanwhile, heat a pan of boiling water & add the pasta & cook til al dente then drain, fill the pan back up with water & tip the pasta back in, stir well, then drain again.

Now heat the tomatoes, mushrooms, sweet chilli sauce, onions, creme fraiche (or quark) & pesto in a pan or large frying pan/wok & simmer. Once the chicken is cooked, cut into bite sized pieces then add to the sauce with all the remaining juices. Mix in well then add the pasta & serve immediately.

Garnish with fresh coriander if desired & serve hot with home-made garlic bread.

NOTES

You can alter this to your very own diet & taste … for a creamier sauce add more tomatoes and/or creme fraiche & you can add more sweet chilli sauce for a sweeter taste … experiment!

This recipe is best eaten straight away as with most pasta dishes can become quite dry if reheated

Ingredients

500g wholewheat pasta
1 onion cut into large chunks
2 skinless chicken fillets
4 tablespoons marinade
4 tablespoons sweet chilli sauce
2 tablespoons fiery pesto
300ml creme fraiche or quark
Tin of chopped tomatoes
Pack of chestnut mushrooms halved
Fresh, chopped coriander (optional)