Pollo Piccante Pasta

Name: Pollo Piccante Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Middle Eastern, Italian
Ingredients: 300g chicken breast (or chicken thigh); 3 bell peppers (I used red but you can use yellow or orange too.); 2 garlic cloves, minced; 1 tablespoon harissa paste; 300ml chicken stock; 100ml white wine; 1 teaspoon sugar; 200g pasta (I used rigatoni but feel free to use whatever you fancy!); Parsley, roughly chopped (For garnish); Parmesan, grated (For garnish); 1/2 teaspoon salt; 1/2 teaspoon black pepper

8 steps

Prep:5minCook:25min

Inspired by Zizzi's Casareccia Pollo Piccante pasta recipe, this super simple pollo piccante (aka spicy chicken pasta) is so delicious and only requires a handful of ingredients.

Updated at: Thu, 21 Nov 2024 08:51:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories736.5 kcal (37%)

Total Fat15.2 g (22%)

Carbs95.8 g (37%)

Sugars13.8 g (15%)

Protein43.7 g (87%)

Sodium1100.1 mg (55%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300gchicken breast

or chicken thigh

3bell peppers

I used red but you can use yellow or orange too

2garlic cloves

minced

1 tablespoonharissa paste

300mlchicken stock

100mlwhite wine

1 teaspoonsugar

200gpasta

I used rigatoni but feel free to use whatever you fancy

Parsley

roughly chopped, For garnish

Parmesan

grated, For garnish

½ teaspoonsalt

½ teaspoonblack pepper

Instructions

Step 1

Place a non-stick frying pan on medium heat. Add in a glug of vegetable oil and then gently place in your chicken breast or thigh.

Step 2

Fry your chicken for a few minutes on each side or until golden and then remove and set aside.

Step 3

Meanwhile, place your pasta in a pan of salted boiling water. Cook according to package instructions and then drain and set aside (I always drizzle over some olive oil so that the pasta doesn't stick together).

Step 4

Using the same pan on the same heat, add in your sliced peppers, garlic, and harissa paste. Give everything a good toss. Fry for 10 minutes, stirring frequently. Add in a splash of water if the peppers start sticking to the pan.

Step 5

Pour in your chicken stock and your wine. Bring to a simmer and leave that to reduce for around 5-10 minutes.

Step 6

Once your sauce has reduced into a glossy sauce, add in your pasta and your sliced chicken. Give everything a good mix until the pasta and chicken are coated in the sauce. Season with salt and pepper to your taste!

Step 7

Garnish your pasta with chopped parsley and grated parmesan cheese.

Step 8

Serve up with a green leafy salad and enjoy!

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