Spicy Chicken and Red Pepper Pasta
A little bit spicy, a little bit tangy and oh so tomato-ey. Chicken, pasta and red peppers in a delicious tomato sauce
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.
Notes
Calorie information provided is an estimate