Chilli chicken pasta
7
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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