Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Chilli chicken pasta by WW

Chilli chicken pasta

7
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
This thoroughly modern Australian dish combines flavours from Italy and Asia.

Ingredients

Dry pasta

250 g, (spaghetti)

Green string beans

400 g, baby, trimmed, halved

Skinless chicken breast

400 g, fat trimmed, cut into 1cm-thick slices

Olive oil

2 tsp

Dried chilli flakes

1 tsp

Garlic

2 clove(s), crushed

Vegetable stock

1 cup(s), (250ml)

Fresh lemon rind

1 tsp, grated, plus extra rind strips to garnish

Lemon juice

⅓ cup(s)

Baby spinach

1 cup(s), (30g)

Cherry tomatoes

200 g, halved

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add beans for last 2 minutes of cooking. Drain. Return to pan.
  2. Meanwhile, place chicken, oil, chilli and garlic in a medium bowl. Toss to combine. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, in batches, for 1–2 minutes each side or until golden and cooked through.
  3. Add stock and all chicken to pan and bring to the boil. Remove from heat. Add chicken mixture to pasta with rind, juice, spinach and tomatoes. Toss to combine and season with freshly ground black pepper. Serve garnished with lemon rind.

Notes

SERVING SUGGESTION: Salad of mixed leaves and cucumber, drizzled with 2 teaspoons of olive oil and 1 tablespoon red wine vinegar. TIP: For a vegetarian version, substitute the chicken with 120g thinly sliced haloumi cheese. Cook for 1 minute each side or until golden.

You might like

You might like