Spicy Chicken Pasta
Jack
September 7, 2023
Reviews
Ingredients:
Adjust Servings
| 500g dried pasta | |
| 6 chicken thighs/breasts (boneless, skinless) | |
| 15g onion powder | |
| 15g garlic powder | |
| 15g dried oregano | |
| 15g smoked paprika | |
| 5g cayenne pepper | |
| 5g salt | |
| 5g coarse black pepper | |
| 15ml olive oil | |
| 30g butter | |
| 2 shallots | |
| 3cloves garlic, minced | |
| 15g tomato puree | |
| 300ml chicken stock | |
| 150ml single cream | |
| 75g sun-dried tomatoes (oil drained) | |
| 1bunch fresh basil, chopped |
Nutritional Information
74g
carbohydrate
17g
fat
46g
protein
640
calories
Directions
1.
Mise-en-place
Butterfly (optional) and flatten chicken. Combine spices and chicken in a bowl, mix to coat well and leave to sit for 10 minutes while you prepare other ingredients. Chop basil (leaves only, you can forget the stems), shallots, garlic, make up chicken stock, weigh and drain sun-dried tomatoes.
Set a large pan of salted, boiling water on a high heat with your pasta (cook according to packet instructions and reserve some starchy pasta water for the sauce later), and a wide frying pan or wok with a splash of olive oil on a high heat for the chicken.
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2.
Fry the chicken
Get the coated chicken into a hot pan and cook for a couple minutes either side. You want to develop a crust here, the chicken will continue to cook in the sauce. Cook until golden brown and ensure not to burn the spiced coating. Remove to a plate, lower the heat to medium, and add butter until foaming.
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3.
Build your sauce
Add shallots, cook for two minutes while stirring constantly, and when softened, add garlic and tomato paste. Add 150ml single cream, 300ml chicken stock, and 75g sun-dried tomatoes, as well as a bunch of basil. Stir to combine, bring to a boil, and then turn the heat down while adding back in the chicken to the pan.
Simmer for 10-15 minutes until heavily reduced and the chicken is fully cooked through. Remove chicken and slice, allowing one breast/thigh per serving. Optionally you can set some of the sauce aside to spoon over the chicken to serve.
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4.
Combine and serve
Reserving some pasta water, add the cooked pasta into the pan. I like to use a spider strainer to go straight from water into the saucepan, this brings a good amount of starchy pasta water to emulsify your sauce. Stir to combine. If needed, add additonal pasta water and stir.
Serve a good helping of pasta and top with the sliced chicken. Top with any reserved sauce and a basil leaf. Enjoy!
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