Prep Time 5 minutes - Total Time 30 minutes - Serves 2
Ok so pasta and chillies are some of my favourite things to eat, put them together and I’m in heaven.
As the name suggests this is a spicy dish but you have full control over it by adding as much or as little chilli as you like. I’ve actually toned it down a little for this recipe as normally I would have it so it blows my head off.
200 g of pasta of your choice.
2 chicken breast, sliced in half lengthways.
1 red onion, sliced.
1 red pepper, sliced.
4 sprigs of fresh thyme, leaves only.
2 fresh red chillies, sliced, seeds in or out you decide.
30 ml of double cream.
Pinch of chilli flakes, or to taste.
1 tsp of chipotle chilli paste.
1 small handful of fresh parsley, roughly chopped.
500g of tomato Passata or tomato sauce.
Get a pot of boiling salted water on the go ready for the pasta.
Place the onions, peppers, chillies and thyme into a frying pan. Fry over a medium heat with a good drizzle of olive oil and season with salt and pepper. Cook for around 10 minutes or till the veg start to turn soft.
Add the chipotle to the veg and continue to cook for another couple of minutes. Then add the tomato passata or homemade tomato sauce to the pan. Season, give it a good mix and simmer gently for 10 minutes, staring occasionally.
In the meantime add the pasta to the boiling water and cook according to the packet.
Pop the chicken into a bowl, add a glug of olive oil, season and add a pinch of chilli flakes. Fry in another pan over a medium to high heat for 2-3 minutes on each side or till cooked through.
Once the 10 minutes are up on the sauce add the cream, mix and cook for another minute. By now the pasta should be ready, so drain saving some of the cooking water and add to the sauce. Give it a good mix and if you think it’s too thick add some of the pasta water.
Finally, add the parsley, check for seasoning then slice and pop the chicken on top and serve.