Spicy Chicken Pasta

Step 1/ 6

• 250 g chicken breasts
• 2 tsp olive oil
• ½ tsp hot paprika powder
• ¼ tsp salt
• ¼ tsp pepper

Use 2tbsp olive oil, some paprika, salt and pepper to taste and add it to your chicken which is well-washed and cut into bite-size pieces. Mix it well and allow to marinate for 5-7 minutes.

Step 2/ 6

• 1½ tbsp butter
• 1 onion
• 1 tsp garlic
• 2 tsp chili flakes

While the chicken is marinating, chop the onions and garlic. In a deep-bottom skillet, add butter and olive oil and fry the onions, garlic and chilli flakes until the vegetables are soft.

Step 3/ 6

• 6 sun-dried tomatoes

Add the chicken and the sun-dried tomatoes and cook on a medium heat until the chicken is thoroughly cooked.

Step 4/ 6

• 60 ml dry white wine
• 3 tbsp tomato purée (passata)

When the chicken is cooked through, add the wine and stir until reduced. Pour the tomato purée and stir until combined. Cover and cook on a slow flame, stirring occasionally.

Step 5/ 6

• 160 ml heavy cream
• 90 ml chicken stock

Add the chicken stock and cream and stir throughout. Season with salt and spices to taste. In a separate pan, boil the linguine.

Step 6/ 6

• 200 g linguine
• 1 tbsp parsley

Toss in the boiled linguine and garnish with parsley and parmesan. Serve hot

Enjoy your meal!