Once a Week Kitchen - Spicy Chicken Pasta Recipe Video

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Boneless skinless chicken breasts300 Gram, cut into large chunks
 Cooking oil30 Milliliter
 Pasta150 Gram, cooked, drained
 Fresh spinach leaves1⁄4 Cup (4 tbs), chopped finely
 Asparagus spear100 Gram, chop
 Sun dried tomato1 Cup (16 tbs), chopped finely (or 6 small pieces)
 Mushrooms200 Gram
 Red chili flakes2 Tablespoon
 Garlic2 Tablespoon, minced
 Chicken stock150 Milliliter
 Double cream100 Milliliter
 Salt1 Teaspoon

Nutrition Facts

Serving size

Calories 1012 Calories from Fat 434

% Daily Value*

Total Fat 48 g74.5%

Saturated Fat 3.3 g16.7%

Trans Fat 0 g

Cholesterol 89.2 mg

Sodium 1891.7 mg78.8%

Total Carbohydrates 87 g28.9%

Dietary Fiber 12.1 g48.4%

Sugars 16.3 g

Protein 58 g115.9%

Vitamin A 29.6% Vitamin C 53.1%

Calcium 9.7% Iron 35.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a small bowl marinate the chicken with chili and garlic and keep it aside.
2. Cook pasta according to package instructions.

MAKING
3. In a large skillet or wok, heat oil and brown the chicken for 2 minutes on each side.
4. Once chicken is cooked remove from the pan and keep aside. Add the mushrooms to the pan and saute until tender then add the asparagus and sun-dried tomatoes.
5. Once sauteed, pour in the chicken stock to it and then return the cooked chicken to the pan. Cook for 5 minutes.
6. Take pan off the heat and stir in the cream. Add the cooked and drained pasta and fresh spinach leaves. Mix well so that the spinach wilts in the residual heat and the pasta is nicely coated with the cream sauce.

SERVING
7. Serve The Spicy Chicken Pasta with a nice crusty bread on the side if you like.
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