Chilli chicken pasta with red pesto sauce

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.


4 free range chicken breasts, skinned and cut into 2cm strips

400g of strozzapreti pasta, or any fresh pasta of your choice

1 large red onion, finely sliced

4 spring onions, finely sliced

1 tbsp of garlic purée, finely chopped

80ml of vegetable stock

4 tbsp of sweet chilli sauce

2 tbsp of red pesto

6 tbsp of crème fraîche

1 bunch of basil, ripped

2 tomatoes, finely diced

saltblack pepper, freshly ground

2 dashes of olive oil

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Method 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 diced tomato and serve.


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