This pasta dish is a recipe inspired by my blackened chicken and a few other Italian pasta dishes. Instead of the creamy flavour you get from my classic blackened/creamy chicken pasta dish, this recipe creates a more subtle flavour. The recipe uses mostly the same ingredients as my creamy pasta dish with the replacement of cream with wine and is finished with a sprinkle of chopped parsley. This dish certainly has its own special flavour.
Like most Italian pasta dishes, its simple and very quick to make. Definitely give this recipe a go and add this dish to your pasta recipe collection to impress friends and family.
SPICY CHICKEN
Prep-Time: 10 mins Serve: 3
Cooking Time: 15 mins
Ingredients
1 large single chicken breast, chopped
1 onion, chopped
1 1/2 cup chopped mushrooms
1 red chilli, chopped
1 tbsp tomato paste
1 cup white wine
1/2 tsp paprika
2 cloves garlic, minced
3 tbsp chopped parsley
1/2 tsp dried mixed herb
Egg noodles/pasta for 3 servings
Salt and pepper to taste
5 tbsp olive oil
Method
Heat 3 tbsp of oil in a pan over medium high heat, brown the chicken pieces on all sides. Remove from the pan and set aside.
Add the rest of the oil in to the same pan and then add in the onion and mushrooms. Cook for 3 minutes or until mushrooms become softened. Add in the garlic, paprika, chilli and mixed herbs. Stir to cook for 2 minutes and then add in the tomatoes and wine, season with salt and pepper and cook for a few minutes to evaporate the alcohol content.
Add the noodles/pasta in to the pan and then stir to coat with the sauce. Add in half of the chopped parsley and return the chicken pieces to the pan. Stir to coat well with the sauce. Transfer on to a serving dish and sprinkle the rest of the parsley top to serve.
