adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chilli chicken with pasta and basil pesto
Chilli chicken with pasta and basil pesto
0 Likes
Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Spicy chicken cacciatore pasta with a twist.
Ingredients:
  • 500g penne rigate
  • 1 bunch broccolini, cut into 5cm lengths
  • 1/2 tsp dried chilli flakes
  • Bought basil pesto, to serve
  • 60ml (1/4 cup) olive oil
  • 1.7kg chicken thigh fillets, cut into 4cm pieces
  • 3 red onions, halved, thinly sliced
  • 6 garlic cloves, finely chopped
  • 2 x 700g btls Home Brand Chunky Pasta Sauce
  • 500ml (2 cups) white wine
  • 40.00 ml capers, coarsely chopped
  • 20.00 ml dried oregano leaves
  • 200g button mushrooms, thinly sliced
Instructions:
  • Heat oil in a large heavy-based saucepan. Cook chicken, onion, and garlic until browned, about 10 minutes. Season with salt and pepper. Stir in pasta sauce, wine, caper, and oregano. Cook over medium-low heat for 40 minutes until sauce thickens. Add mushroom and simmer for 5 minutes until tender. Transfer half to a bowl and freeze the rest.
  • Prepare the pasta in a generous amount of salted boiling water until perfectly cooked. Drain well.
  • Cook the broccolini in a pot of boiling salted water for 2 minutes, or until vibrant green and al dente. Quickly cool it under cold running water and then drain it.
  • In a large saucepan over medium heat, combine the chicken cacciatore and chilli flakes. Cook for 5-8 minutes, stirring occasionally, until heated through. Add the broccolini and mix well.
  • Portion the pasta into individual serving bowls. Add a generous amount of the chicken mixture and a dollop of fragrant basil pesto on top.

Similar Recipes