SPICY CHICKEN PASTA | Serves 2

Updated at: Fri, 02 Feb 2024 06:59:17 GMT

Step 1

1️⃣In a small pot combine the chicken seasoning with olive oil. Butterfly the chicken breast right the way through to make 2 even-sized breasts. Coat in the spicy marinade.

Step 2

2️⃣Place in a large pan over medium-high heat and fry for a few minutes on each side, or until lightly charred & just cooked through the centre. Place to one side & when ready, slice into thin strips.

Step 3

3️⃣Turn the heat down to medium & melt in the butter, scraping off any flavour in the pan with your wooden spoon. Add the onion and fry until it begins to soften and pick up colour. Add garlic & fry for another min longer, then add chilli flakes. Fry for 1 min, then add sun-dried tomatoes. Fry for another min just to soften them, then pour in the wine. Allow to completely reduce (important to burn off the alcohol, should take 3-4 minutes or so).

Step 4

4️⃣Meanwhile, add pasta to salted boiling water & cook until al dente.

Step 5

5️⃣Add tomato puree to the pan. Fry for 2 mins then deglaze the pan with stock. Pour in cream & season to taste with salt & pepper. Bring to a gentle simmer then lower the heat.

Step 6

6️⃣Use tongs to transfer the cooked pasta straight from the pot into the pan and toss to combine. Add parmesan, parsley & chicken (alongside any resting juices). Continue tossing, adding leftover starchy pasta water from the pot to thin out the sauce as needed.

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