Nice and Spicy Chicken & Tomato Spaghetti

Chicken breast in a tomato pasta sauce with a spicy kick.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 1 Prep: 10 min Cook: 12 min

Ingredients

Chicken breast 100g
Salt & pepper one pinch each
Plain flour 1 tbsp
Tinned Tomatoes 1
Red chilli 1
Garlic 2 cloves
Capers 1 tbsp
Black olives 10-12
Onion 1/4
Pancetta 50g
Olive oil 2 tbsp
Parmigiano reggiano 1 tbsp
Spaghetti 120g

Method

1
Cut the chicken breast into bitesize pieces, rub with salt & pepper and dredge with plain flour. Lightly cook in olive oil and leave aside.
2
Start cooking the pasta. You need 1-1.5% salt to water ratio (1 litre of water needs about 10-15g salt). Cook as instructed on the packet, minus one minute.
3
Put the olive oil in a large frying pan and add the crushed garlic on a medium heat.
4
Add the pancetta and the finely chopped onion. Cook the pancetta for 3-4 minutes until the fat is released.
5
Chop the red chilli and add it with the capers and olives, plus 2 ladles of the pasta water.
6
Add the tin of chopped tomatoes and cook until the liquid is reduced by half. If too much, you can top up with more pasta water.
7
Add the cooked pasta to the frying pan and stir for a minute for the pasta to absorb the sauce. Add the chicken from Step 1.
8
Serve and top with parmigiano reggiano, it's ready to eat.

Tips & Note

Nice and Spicy Chicken & Tomato Spaghetti

Chicken breast in a tomato pasta sauce with a spicy kick.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 1

Prep: 10 min

Cook: 12 min

Ingredients

Chicken breast 100g
Salt & pepper one pinch each
Plain flour 1 tbsp
Tinned Tomatoes 1
Red chilli 1
Garlic 2 cloves
Capers 1 tbsp
Black olives 10-12
Onion 1/4
Pancetta 50g
Olive oil 2 tbsp
Parmigiano reggiano 1 tbsp
Spaghetti 120g

Nice and Spicy Chicken & Tomato Spaghetti

Recipe ID :1732 Posted on 16 MAR 2016

Serves 1

Prep 10min
Cook 12min
views 2,445
printed 62

saved 2

Chicken breast in a tomato pasta sauce with a spicy kick.

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Ingredients

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100g
one pinch each
1 tbsp
1
1
2 cloves
1 tbsp
10-12
1/4
50g
2 tbsp
1 tbsp
120g

Method

Prep
10min
Cook
12min
1
Cut the chicken breast into bitesize pieces, rub with salt & pepper and dredge with plain flour. Lightly cook in olive oil and leave aside.
2
Start cooking the pasta. You need 1-1.5% salt to water ratio (1 litre of water needs about 10-15g salt). Cook as instructed on the packet, minus one minute.
3
Put the olive oil in a large frying pan and add the crushed garlic on a medium heat.
4
Add the pancetta and the finely chopped onion. Cook the pancetta for 3-4 minutes until the fat is released.
5
Chop the red chilli and add it with the capers and olives, plus 2 ladles of the pasta water.
6
Add the tin of chopped tomatoes and cook until the liquid is reduced by half. If too much, you can top up with more pasta water.
7
Add the cooked pasta to the frying pan and stir for a minute for the pasta to absorb the sauce. Add the chicken from Step 1.
8
Serve and top with parmigiano reggiano, it's ready to eat.
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Torajiro Kuruma
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