This is my third and final recipe for today and you’ll be pleased to know I’m going out for dinner tonight, so there won’t be another for a while, lol. I cooked this one last night, again for 4 people, but since 3 of them were guys, I made plenty of pasta just to bulk it out. The last picture mind you, is of my dinner and my portion size, the guys had a bit more.
Spicy Chicken Pasta
Per Serving: 398 Calories, 3.3g Fat
Prep Time: 10 minutes
Cook Time: 20 minutes
Since I still wasn’t feeling too well yesterday, everyone offered to help cook dinner. I didn’t really need it but since I’m not a big fan of raw chicken, I did let my brother slice that up for me. Other people grabbed or passed the odd thing here or there, but for the most part I cooked this solo.
225g (uncooked weight) tagliatelle
1 vegetable stock cube
1 red onion, chopped
2 garlic cloves, crushed
1 red pepper, seeded and diced
4 x 100g skinless chicken breasts, cut into strips
1 x 400g can chopped tomatoes
1 red chilli, seeded and finely chopped
8-10 basil leaves, shredded
salt and freshly ground black pepper
Parmesan cheese, to serve
Begin by placing the pasta in a large saucepan, with boiling water and the vegetable stock cube. Fingers crossed it should be ready about the same time as sauce, but if you really don’t like overcooked pasta, hold off on the pasta for a while, making sure you’re well on your way with the rest first. Next get a large non-stick frying pan and dry-fry the onions for 2-3 minutes until soft. Add the garlic and red pepper, and cook for a further 2-3 minutes.
Add the chicken strips and season with salt and pepper. Cook for about 5 minutes, until the chicken is firm and changes colour. Turn during cooking so that the chicken strips cook on all sides. Add the tomatoes and chilli, bring to a gentle simmer.