Spicy Chicken Pasta

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🥘 Ingredients

  • black pepper
    1/4 tsp
  • butter
    1 tbsp
  • cayenne pepper
    1/2 tsp
  • chicken breast (at room temp)
    1 9oz/250g
  • chicken stock
    1/3 cup/80ml
  • chilli flakes
    1/2 tsp
  • dry white wine
    1/4 cup/60ml
  • fresh parsley (finely diced)
    1 tbsp
  • garlic (minced)
    1 tsp
  • heavy cream
    2/3 cup/160ml
  • linguine
    7 oz/200g
  • olive oil
    2 tsp
  • onion (finely diced)
    1 small
  • parmesan (finely grated)
    1 oz/30g
  • pepper
  • salt
    1/4 tsp
  • smoked paprika
    1/2 tsp
  • sun dried tomatoes (finely diced)
    6
  • tomato puree
    2 tbsp
  1. 1
    In a small bowl, combine olive oil , smoked paprika , cayenne pepper , salt , and black pepper .
    olive oil: 2 tsp, smoked paprika: 1/2 tsp, cayenne pepper: 1/2 tsp, salt: 1/4 tsp, black pepper: 1/4 tsp
  2. 2
    Butterfly chicken breast right the way through to make 2 even sized breasts.
    chicken breast: 1 9oz/250g (at room temp)
  3. 3
    Coat the chicken in the spicy marinade.
  4. 4
    Place in a skillet over medium-high heat and fry for 3mins each side, or until nicely charred and just cooked through the center (depending on thickness may take more or less time).
  5. 5
    Place the chicken to one side.
  6. 6
    When ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
  7. 7
    Turn heat down to medium and melt in butter , scraping off the flavour from the chicken with a wooden spoon.
    butter: 1 tbsp
  8. 8
    Add onion (finely diced) and fry until it begins to soften and pick up color.
    onion (finely diced): 1 small
  9. 9
    Add garlic (minced) and fry for 1-2mins longer.
    garlic (minced): 1 tsp
  10. 10
    Add chilli flakes .
    chilli flakes: 1/2 tsp
  11. 11
    Fry for 1 min longer, then add sun dried tomatoes (finely diced) .
    sun dried tomatoes (finely diced): 6
  12. 12
    Fry for another minute just to soften them, then pour in dry white wine .
    dry white wine: 1/4 cup/60ml
  13. 13
    Allow the wine to completely reduce (important to burn off the alcohol, should take 5 or so mins).
  14. 14
    Meanwhile, add linguine (or other long cut pasta) to salted boiling water and cook until al dente.
    linguine: 7 oz/200g
  15. 15
    Retain a cup of starchy pasta water towards the end of cooking.
  16. 16
    Add tomato puree to the pan.
    tomato puree: 2 tbsp
  17. 17
    Fry this for 2mins (important to sweeten the taste) then deglaze the pan with chicken stock .
    chicken stock: 1/3 cup/80ml
  18. 18
    Pour in heavy cream and season to taste with salt and pepper .
    heavy cream: 2/3 cup/160ml, salt, pepper
  19. 19
    Use pasta tongs to add pasta in and toss to combine.
  20. 20
    Add parmesan (finely grated) , fresh parsley (finely diced) , and your chicken strips.
    parmesan (finely grated): 1 oz/30g, fresh parsley (finely diced): 1 tbsp
  21. 21
    Toss again to coat, using your starchy pasta water to thin out if needed.