- Recipes
- Paul Ainsworth's Chilli Chicken Pasta
Paul Ainsworth's Chilli Chicken Pasta
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 400g fresh pasta
- 1 large red onion, finely sliced
- 4 spring onions, finely sliced
- 4 chicken breasts, skinned and cut into 2cm strips
- 4 tbsp sweet chilli sauce
- 6 tbsp crème fraîche
- 2 tbsp red pesto
- 1 tbsp garlic purée
- 80ml vegetable stock
- 1 handful fresh basil, torn
- 2 dashes olive oil
Method
Step 1
Place a pot of salted water over a medium-high heat and bring to the boil.
Step 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.
Step 3
Turn over the chicken and add the onions. Fry until the onions and chicken pieces are golden brown all over.
Step 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.
Step 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.
Step 6
Add the red pesto, sweet chilli and crème fraiche to the sauce and leave to gently simmer.
Step 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 serve.
Shop the ingredients
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Other
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Filippo Berio Sundried Tomato Pesto 190g
190g£2.80
For over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.