I can’t help but feel like the chicken on the left was stealing food from the chicken on the right. I also feel we should ponder whether the chicken on the left was the illegitimate child of a chicken who got frisky with a turkey (aka. perhaps lined up twice for the steroids that are undoubtedly forced into every chicken we eat).
On a happier note though, I cracked another success with a third recipe from Great British Chefs. In fact, not a single dish has failed to date so you will likely see these recipes appearing on my blog regularly over the coming weeks.
I always think a recipe is good not only if I enjoy it but also if I’m willing to cook it again in a short space of time – usually it is an indicator that it isn’t too labour intensive and the ingredients are simple but effective. This dish satisfies all of the above and warms the belly too. We had it for dinner last week and have now made a second batch for lunches this week.
For all those non-chilli people out there like me, I can assure you any reference to chilli is over-stated. It is very, very mild.
Chilli chicken pasta with red pesto sauce
A recipe by Paul Ainsworth
- 400g of strozzapreti pasta, or any fresh pasta of your choice
- 1 large red onion, finely sliced
- 4 spring onions, finely sliced
- 4 free range chicken breasts, skinned and cut into 2cm strips
- 4 tbsp of sweet chilli sauce
- 6 tbsp of crème fraîche
- 2 tbsp of red pesto
- 1 tbsp of garlic purée, finely chopped
- 80ml of Knorr Vegetable stock
- 1 bunch of basil, ripped
- freshly ground black pepper
- 2 dashes of olive oil
- 2 tomatoes, finely diced
- 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