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Photo of Chilli chicken pasta by WW

Chilli chicken pasta

Total Time
40 min
20 min
20 min
This thoroughly modern Australian dish combines flavours from Italy and Asia.


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


2 clove(s), crushed

Vegetable stock

1 cup(s), (250ml)

Fresh lemon rind

1 tsp, grated, plus extra rind strips to garnish

Lemon juice


Baby spinach

1 cup(s), (30g)

Cherry tomatoes

200 g, halved


  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.


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.