Spicy chicken and red pepper pasta… wholesome, filling and a little bit firey!
Midweek meal perfection, prepared all in one pan to minimise washing up and full of tangy tomato flavour.
If you like a spicy pasta dish then this one is definitely for you. With the added protein from the chicken and fibre in the veggies, its the perfect midweek meal.
How to make spicy chicken and red pepper pasta
What you’ll need:
- 150g pasta (or 2 servings)
- 2 chicken breasts
- 1 white/brown onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tbsp dried red chilli flakes (1 tsp if you want it milder)
- 1 whole red pepper (capsicum) (diced)
- Handful fresh oregano (tbsp dried)
- 300ml chicken stock
- 1 400g can chopped tomatoes
- Parmesan
For the chicken seasoning:
- 1 tsp each of paprika, garlic powder & dried oregano
- Large pinch salt & sprinkle cracked black pepper
How to:
You’ll start by coating the chicken in your seasoning mix, set aside while you get the pan hot. Be sure to wash your hands after handling raw chicken.
Add 1 tbsp olive oil to the pan and allow to get hot. Add your chicken – allow to brown on one side without disturbing for 3-4 minutes. Turn the chicken and brown on the other side for a couple of minutes. Remove the chicken from the pan and set aside.
Drizzle the remaining 1 tbsp olive oil into the pan you have just remove your chicken from, add onion, red pepper, garlic and red chilli flakes. Allow to saute for about 5 minutes on low heat.
Add can of chopped tomatoes and chicken stock to the pan, followed by the fresh (or dried if using) oregano. Stir well to combine.
Return the chicken breasts and any released juices to the pan – allow to cook on low for 20 minutes, turning every 5 minutes to ensure even cooking.
While the chicken & sauce are cooking, cook your pasta according to the packet instructions.
Reserve some of pasta cooking water before draining the pasta and adding to the chicken / sauce mixture.
Add some pasta cooking water to the sauce if needed to achieve your desire consistency, season to taste.
Serve with fresh parmesan.
If you like our spicy chicken and red pepper pasta, you might also enjoy:
Roasted tomato, garlic and ricotta penne
Simple cherry tomato and garlic spaghetti
Spicy Chicken and Red Pepper Pasta
Ingredients
Sauce / pasta
- 150 g pasta
- 2 whole chicken breasts
- 1 whole white / brown onion diced
- 3 cloves garlic minced
- 1 whole red pepper (capsicum) diced
- 1 tbsp dried red chilli flakes
- 2 tbsp olive oil
- handful fresh oregano
- 300 ml chicken stock
- 400 g can chopped tomatoes
- parmesan to serve
Chicken Seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- large pinch salt / pepper
Instructions
- You'll start by coating the chicken in your seasoning mix, set aside while you get the pan hot. Be sure to wash your hands after handling raw chicken.
- Add 1 tbsp olive oil to the pan and allow to get hot. Add your chicken – allow to brown on one side without disturbing for 3-4 minutes. Turn the chicken and brown on the other side for a couple of minutes. Remove the chicken from the pan and set aside.
- Drizzle the remaining 1 tbsp olive oil into the pan you have just remove your chicken from, add onion, red pepper, garlic and red chilli flakes. Allow to saute for about 5 minutes on low heat.
- Add can of chopped tomatoes and chicken stock to the pan, followed by the fresh (or dried if using) oregano. Stir well to combine.
- Return the chicken breasts and any released juices to the pan – allow to cook on low for 20 minutes, turning every 5 minutes to ensure even cooking.
- While the chicken & sauce are cooking, cook your pasta according to the packet instructions.
- Reserve some of pasta cooking water before draining the pasta and adding to the chicken / sauce mixture.
- Add some pasta cooking water to the sauce if needed to achieve your desire consistency, season to taste.
- Serve with fresh parmesan.
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