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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Chicken Parmesan Recipe
Chicken Parmesan Recipe – a classic American-Italian dish. This chicken parmesan is crispy on the outside, juicy on the inside, topped with delicious tomato sauce, mozzarella cheese and lots of parmesan cheese. If you like chicken parmigiana follow this recipe to learn how to make the best crispy chicken parmesan.
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Chicken Pasta Bake:
One Pot Pasta with Tomato Sauce:
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Ingredients:
For the sauce:
1 Onion
3 Garlic cloves, crushed
2 tablespoons Olive oil
28oz (800g) Tomato sauce/marinara
Salt to taste
Pepper to taste
1 teaspoon Oregano
For the chicken:
2 Chicken breasts
1 cup (125g) Flour
2 Eggs, beaten
1½ cup (180g) Breadcrumbs
1/4 cup (23g) Parmesan cheese, grated
For the topping:
Basil
8oz (225g) Mozzarella cheese
2oz (60g) Parmesan cheese
For serving:
Pasta of your choice
Parmesan cheese
Directions:
1. Make the sauce: heat olive oil in a medium sized pan. Add chopped onion and sauté for 5-6 minutes, until slightly golden. Add crushed garlic and sauté for 1-2 minutes.
2. Add tomato sauce, salt, pepper, oregano. Simmer for 5-6 minutes. Set aside.
3. Make the chicken: preheat oven to 425F (220C).
4. Cut each chicken breast into two pieces. Place each piece of chicken breast between two sheets of plastic wrap. Use a mallet or a rolling pin to pound the breasts until they are about ¼ inch (1/2cm) thick. Season the chicken breasts with salt and pepper. Set aside.
5. Set up three wide and shallow bowls/plates. In the first bowl place flour, in the second beat eggs with pinch of salt, in the third bowl mix breadcrumbs, salt, pepper, paprika and parmesan.
6. Dip the chicken breasts in the flour, then dip in the beaten eggs, then cover every cutlet with breadcrumb mixture.
7. Heat 1/2 cup olive oil and 1/2 cup canola oil in a large skillet or pan on medium-high heat. Fry the chicken until golden, about 2 minutes on each side. Place the chicken on a paper towel.
8. Place chicken in a baking dish and top each chicken breast with about 1/4-1/3 cup of tomato sauce. Then, top each chicken breast with fresh basil, mozzarella cheese and sprinkle some parmesan cheese on top.
9. Bake for 15-20 minutes, or until cheese is melted bubbling and golden.
10. While the chicken is in the oven make the pasta: to a large pot filled with water add 1 tablespoon of salt and bring to a boil. When water is boiling, add the pasta and cook according to package directions.
11. Add 1 cup of pasta cooking water and add to remining tomato sauce, scook over low heat for 2 minutes. Drain the pasta and add to the sauce. Grate some parmesan cheese and toss to combine.
12. Serve and enjoy!
#chickenparmesan #recipe #dinner
Chicken Basil Curry | Super Tasty
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Basil Seasoned Chicken & Cabbage Medley
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Chicken with Vegetables! It is so delicious that you will keep making it over and over
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Chicken with Vegetables recipe
Ingredients List
————————
500g chicken thigh fillet
1 olive oil
1/2 tsp salt
1 tsp all purpose seasoning
1 tsp mixed herbs
1/2 tsp black pepper
1 tsp paprika
2 garlic cloves
Grated garlic
Broccoli
1 onion
3 small carrots
Green beans
Sauce
————
2 tbsp soy sauce
Water
1-2 tbsp oyster sauce
1 tsp corn starch
1 tbsp coconut oil
Season Veg to taste
Mixed herbs
All purpose seasoning
Fresh parsley
Check out my other videos below...
—————————————————
Meatloaf Recipe
Lemon Pound cake Recipe
Fried Fish Recipe
Honey Garlic Chicken bites
Easy baked chicken drumsticks
Jerk Shrimp Pasta
Homemade Jerk Seasoning
Homemade Green Seasoning
The Best Mac and Cheese
Oven Jerk Chicken Dinner
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A Taste of Thailand with the delicious Thai Basil Fried Rice | | Fried Rice | Thai Food | Cookd
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If you love Thai food, then this easy and delicious Thai Basil Fried Rice will be your new best friend! A perfect option for lunchboxes or weeknight dinners! ????
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Thai Basil Fried Rice Recipe:
Tamarind Paste:
Tamarind - 1 tbsp
Hot Water - 3 tbsp
For the Chilli Paste:
Dry Red Chilli - 10 nos
Oil - 1 tsp + 3 tbsp
Garlic - 10 Cloves
Shallots - 10 nos
Soy Sauce/Fish Sauce - 1 tbsp
Roasted Peanuts - 1 tbsp
Sugar/Jaggery - 1 tbsp
Salt - A Pinch
Other Ingredients:
Chicken (Boneless strips) - 150 grams
Soy Sauce - 1 tsp
Oil - 1 tbsp
Onion (thinly sliced) - ½ Cup
Garlic (sliced) - 1 tbsp
Thai Roasted Chilli Paste - 2 tbsp
Thai Basil Leaves - ¼ Cup + ½ Cup
Soy Sauce - 1 tsp
Oyster Sauce (optional) - 1 tbsp
Basmati Rice (cooked) - 3 Cups
Salt - ¼ tsp
Instructions:
Preparing the roasted Chilli Paste
1. Start by soaking the tamarind in hot water for at least 5-10 minutes, to extract the tamarind paste.
2. In a pan, toast the dry chillies on low heat until the colour starts to darken on some spots. Remove it from the pan and set aside.
3. Add oil and add the garlic and shallots. Saute until it starts to turn golden brown.
4. Mix the chillies also along with these, and allow it to cool down. Blend it into a slightly coarse paste along with roasted peanuts, jaggery/sugar and salt.
5. Add the tamarind paste and blend again.
6. Heat oil in the pan again and add the prepared paste. Cook on low heat for 8-10 minutes, or until the raw taste is gone.
7. Set it aside to cool. You can also store this in the refrigerator for upto 3 weeks.
For the Fried Rice
1. Mix the boneless chicken pieces along with soy sauce.
2. Heat oil in a pan and add the chicken along with onions and garlic. Saute on high heat for 2-3 minutes.
3. Add the chilli paste, soy sauce, oyster sauce and Thai basil leaves. Mix to combine evenly.
4. Add the cooked rice and toss on high heat for 2-3 more minutes.
5. Adjust salt if needed. Add a handful of Thai basil leaves, toss for a few more seconds and turn off the heat.
Cooking Tips:
1. To cook the Basmati rice, soak it in water first for 20-30 minutes. Bring a large pot of water to a boil. Season it with salt and then add the rice. Cook for only 4-5 minutes, then strain out the rice and cool it down by spreading on a flat plate/tray. It should be fully cooled before using in the fried rice.
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