Spicy Chicken Pasta
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It's easy, creamy, hearty and delicious!! Chris x
FULL RECIPE POST:
Spicy Chicken Pasta | Serves 2
????INGREDIENTS????
Chicken:
1x 9oz/250g Chicken Breast, at room temp
2 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper
Pasta:
7oz / 200g Linguine (or other long cut pasta)
2/3 cup / 160ml Heavy/Double Cream
1/3 cup / 80ml Chicken Stock
1/4 cup / 60ml Dry White Wine
1oz / 30g Parmesan, finely grated
6 (2oz/60g) Sun Dried Tomatoes, finely diced
2 tbsp Tomato Puree (tomato paste in US)
1 tbsp Butter
1 tbsp Fresh Parsley, finely diced
1 small Onion, finely diced
1 tsp Garlic, minced
1/2 tsp Chilli Flakes
Salt & Pepper, to taste
????METHOD????
In a small bowl, combine 2 tsp olive oil, 1/2 tsp smoked paprika and cayenne pepper, and 1/4 tsp salt and black pepper.
Butterfly your chicken breast right the way through to make 2 even sized breasts. Coat in spicy marinade.
Place in a skillet over medium-high heat and fry for 3mins each side, or until nicely charred and just cooked through the centre (depending on thickness may take more or less time). Place to one side and when ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
Turn heat down to medium and melt in 1 tbsp butter, scraping off the flavour from the chicken with a wooden spoon. Add your onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, fry for 1-2mins longer, then add 1/2 tsp chilli flakes. Fry for 1 min longer, then add sun dried tomatoes. Fry for another minute just to soften them, then pour in 1/4cup/60ml dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 5 or so mins).
Meanwhile, add 7oz/200g pasta to salted boiling water and cook until al dente. Retain a cup of starchy pasta water towards the end of cooking.
Add 2 tbsp tomato puree to the pan. Fry this for 2mins (important to sweeten the taste) then deglaze the pan with 1/3cup/80ml chicken stock. Pour in 2/3cup/160ml heavy/double cream and season to taste with salt & pepper.
Use pasta tongs to add pasta in and toss to combine. Add 1oz/30g freshly grated parmesan, 1 tbsp fresh parsley and your chicken strips. Toss again to coat, using your starchy pasta water to thin out if needed.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Crispy Chicken Thighs With Summer Vegetables (Squash, Zucchini, Cherry Tomatoes), Lemon & Basil
Crispy chicken thighs with summer vegetables is an easy, one pot meal you can put together on a weekday night without sacrificing taste. Join Eric from Simply Elegant home Cooking as he demonstrates this great recipe! The trick is to use the freshest, best quality ingredients, and be sure the pan is smoking hot before you add the chicken thighs. This will ensure that they develop crispy skin and tons of flavor! Also, this dish will have you cook the squash, zucchini and cherry tomatoes in the same pan as the chicken which will give the vegetables a tremendous flavor and really brings the dish together!
Ingredients:
-4 chicken thighs with skin on and bone in
-1 tablespoon extra virgin olive oil
-6 ounces cherry tomatoes
-1 yellow squash
-1 zucchini
-2 cloves garlic
-1 large handful fresh basil
-1 lemon slice
-1/2 teaspoon herbes de Province
-salt and pepper to taste
Directions:
-Remove chicken thighs from fridge an hour before cooking and pat dry with paper towels.
-As cooking time approaches, preheat oven to 400 degree f and generously season the top and bottom of the chicken thighs. Also, preheat a pan with high sides on medium high heat.
-Once pan is smoking hot, add the olive oil, swirl to coat pan, then add the chicken skin side down. Sear the skin for about 8 minutes or until browned and crispy. Resist the urge to move the chicken around as it sears
-Once skin is browned, flip the chicken and sear the bottom for 2-4 minutes. The skin may take longer on some pieces so don't worry too much if some need to be flipped a little earlier than other pieces.
-Place the entire pan into the preheated oven and cook for 20 minutes.
-While chicken thighs are cooking in the oven, prep the rest of the ingredients by cutting the cherry tomatoes in half and cutting the squash and zucchini into small pieces. Crush the garlic in a garlic press and cut the fresh basil into thin strips.
-Once chicken is done in the oven, place pan on the stove top, remove chicken thighs to a plate, and turn stove onto medium high heat. If there is excess oil, remove all but 2-3 tablespoons of it but don't wipe out the pan.
-Add in the zucchini and squash. Add in the salt, pepper, and herbes de Province. Saute for about 8 minutes, stirring occasionally.
-Add in the garlic and saute for 30 seconds, stirring frequently.
-Add in the cherry tomatoes and saute for another 2-3 minutes or until they have softened.
-Turn off the heat and squeeze the lemon slice to add the juice to the pan. Add in the basil and stir to incorporate.
-Serve and enjoy!
Thai Basil Tofu Stir Fry (Pad Kra Pao) | Easy Vegan Recipe
Hey Everyone! In today’s video, I’m going to share an underrated Thai dish called Pad Kra Pao. Traditionally made with chicken, Thai basil, chilies and garlic. However I’ll be using extra firm tofu to make this dish vegan.
This recipes makes 2 servings! Hope you enjoy this recipe.
Ingredients
1 Chili Pepper
2 Thai Chilies
3 Medium cloves of garlic
200g of Extra Firm Tofu, crumbled
3 Shallots, diced
¼ tsp Mushroom Powder
1 tbsp Soy Sauce
½ tsp Dark Soy Sauce
100g French Beans, sliced
40g Thai Basil
1 Tbsp Oil
Instructions
1. Add chili pepper, Thai chilies and garlic into a pestle and mortar. Ground everything into a rough paste.
3. Heat up vegetable oil in a wok on medium low heat. Once hot, add chili garlic paste and sauté for 5 minutes till fragrant.
4. Add shallots and sauté for 3-4 minutes till translucent and soft.
5. Add chopped green beans and sauté for 4 minutes till it turns to a more vibrant green color.
6. Add crumbled tofu, mushroom powder, soy sauce and dark soy sauce. Mix till it’s all well combined.
7. Add Thai basil, sauté till the leaves have wilted for 3 minutes.
8. Serve immediately with steamed jasmine rice.
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for more vegan recipes!
Roasted Vegetable Medley | Akis Petretzikis
Roasted Vegetable Medley | Akis Petretzikis
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How to Make Chicken Fried Rice, Thai Style!
A savoury, salty and smokey fried rice with tender succulent chicken
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3-Chili Thai Basil Fried Rice Recipe
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A dish to celebrate chilies, in Thai we call this kao pad nam prik pao ข้าวผัดนำ้พริกเผา. We use 3 different types of chilies: Thai chili paste (nam prik pao), roasted chili flakes, and fresh chilies, plus Thai basil to tie it all together. Each chili is added for its unique qualities, and they come together into a beautiful, delicious dish! I am making this with chicken, but any protein can be used. I am also including 3 tricks for the perfect fried rice without clumps!
00:00 Intro
00:35 Marinating chicken
01:20 How to avoiding clumpy fried rice
02:00 Making the sauce
04:42 Cooking the fried rice
10:18 Tasting
HOMEMADE CHILI PASTE RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at