Paul Ainsworth's Chilli Chicken Pasta
Place a pot of salted water over a medium-high heat and bring to the boil.
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.
Turn over the chicken and add the onions. Fry until the onions and chicken pieces are golden brown all over.
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.
Now, drop the pasta into a pan of boiling salted water and cook for about 8 minutes, leaving a nice bite to the pasta.
Add the red pesto, sweet chilli and crème fraiche to the sauce and leave to gently simmer.
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.
- 400g fresh pasta
- 1 large red onion, finely sliced
- 4 spring onions, finely sliced
- 4 free range 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
Total time required
- Preparation time:
- Cooking time:
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£20.79 per kg
80p per 100ml
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Recipe kindly provided by Great British Chefs
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