Chilli Chicken Pasta (HC)
Ingredients
1 tsp olive oil
1 chicken fillet, approx 125g, cut into bite-sized chunks
60g wholemeal pasta
½ red onion, finely sliced
½ pepper, finely sliced
4 mushrooms, sliced
¼ garlic clove, crushed
½ tsp parsley (fresh or dried)
½ tsp paprika
Pinch of chilli flakes (optional)
Sprinkle of black pepper
50ml milk (of your choice)
50ml boiling water
¼ chicken stock cube (low sodium)
1 tbsp full-fat creme fraiche
¼ tsp chilli sauce Sriracha (or to taste)
Portion of salad or vegetables of your choice
Instructions:
Heat ½ tsp of olive oil in a large high-sided non-stick frying pan over medium heat. Cook the chicken for about 4-5 minutes or until brown on all sides (you do not want the chicken cooked through at this stage). Place the chicken onto a plate and set aside.
Cook the pasta according to the packet instructions.
In the same frying pan, heat ½ tsp of oil and add the onion, peppers and mushrooms. Cook for 8-10 minutes until softened.
Add the garlic, herbs, spices and black pepper to the vegetables and cook for 2-3 minutes to release the aromatics. You can add a splash of water to the vegetables catching on the pan.
Add the milk, boiling water and stock cube, bring to a boil and then reduce to a simmer. Cook for 5-6 minutes, stirring occasionally.
Return the chicken to the pan and cook for 5-6 minutes.
Add the cooked pasta, creme fraiche, chilli sauce and warm through. Can add a splash of boiling water (or pasta cooking water) if required until you get the desired sauce consistency.
Serve with salad or vegetables.
