Paul Ainsworth's Chilli Chicken Pasta
By Great British Chefs
Published on 24 April 2022
This is a fantastic dish which can be almost cooked from start to finish in one pan. Any fresh pasta will do for this recipe however Paul recommends long pasta, which works well with the texture of the sauce.Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 400 g of fresh pasta
- 4 chicken breasts, skinned and cut into 2cm strips
- 1 tbsp of garlic purée
- 1 large red onion, finely sliced
- 4 spring onions, finely sliced
- 6 tbsp of crème fraîche
- 2 tbsp of red pesto
- 80 ml of vegetable stock
- 1 handful of fresh basil, torn
- 2 dashes of olive oil
- 4 tbsp of sweet chilli sauce
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.