February 21, 2017 / by admin / No Comments

Chilly chicken pasta

February 21, 2017


2tbsp of extra virgin olive oil, plus a little extra

4 chicken breasts, diced

1 large red onion, peeled and chopped

1 red pepper, deseeded and chopped

1 crushed clove garlic

400g can chopped tomatoes

1½ level tsp hot chilli powder

2tbsp tomato purée

Splash of Worcestershire sauce

400g can of kidney beans, drained

Salt and freshly ground black pepper to taste

200g (7oz) dried pasta, e.g. conchiglie, penne etc.


1Heat the 2tbsp oil in a large frying pan. Add the chicken breasts and fry until lightly sealed. Add the chopped onion, pepper and garlic to the pan and fry until soft. Transfer the mixture to a saucepan.

2Add the chopped tomatoes, chilli powder, tomato purée, Worcestershire sauce and kidney beans to the pan. Season. Bring to the boil, cover and simmer on a low heat for 25-30 mins.

3To cook the pasta: Bring a large pan of water to the boil, add a small drop of olive oil to prevent the pasta sticking, then add the pasta to the pan. Simmer for 10-13 mins, stirring and checking it occasionally.

4When the pasta is cooked, drain it well and add to the pan with the chicken. Stir well and serve with cheese over it.

5Serve with grated cheese and warm garlic bread. (Not suitable for freezing).