Spaghetti with creamy chilli chicken

Good chicken pasta recipes are hard to find, it can be a difficult marriage.

This hits the spot though.

The creaminess helps bring the textures together in an unctuous spicy sauce that perfectly plays up spaghetti’s sexiness.

Am I talking utter wotname? Probably, it’s just bloody nice.

Ingredients

  • plenty of extra virgin olive oil
  • 2 free range organic chicken breasts chopped into bitesize chunks
  • 1 large white onion finely chopped. I used frozen, about a heaped teacupful.
  • about 10 sun dried tomatoes
  • Scant half teaspoon of chilli flakes
  • large punnet of baby tomatoes, quartered
  • 200g full fat creme fraiche
  • heaped tablespoon of dried mixed herbs
  • sea salt
  • dried spaghetti – 60g for women and 100g for men, on average
  • fresh basil
  • 2-3 teaspoons of tomato purée

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.

Instructions

Get your spaghetti on to cook (not gonna tell you how to cook spaghetti – c’mon guys!).

In a large high sided frying pan, fry the onion in a couple of good big glugs of olive oil until translucent.

Add the fresh tomatoes and cook down a bit then add the chicken, chilli flakes and mixed herbs and gently cook until the chicken is done, it only takes about 8-10 minutes.

Add the creme fraiche and sun dried toms to a mini blende and blitz until creamy, then add to the pan and stir. Now add sea salt to taste, stir and cook for another five minutes to heat through. You might want to add a splash of water to loosen it a little bit so do check the seasoning if you do that 

Tong the cooked spaghetti into the sauce, don’t drain it, just tong it from the saucepan into the sauce so it brings a bit of its starchy cooking water with it. To serve sprinkle with fresh basil and a cloud of grated Parmesan, and some cracked black pepper. Big green salad on the side.

Nutrition Info

Chicken

Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.

Good honest nutrition

Eat the spaghetti to forgetti your regretti.

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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