Chilli chicken pasta

SERVES 4 PREPA­RA­TION: 10 MIN COOK­ING: 40 MIN STAND­ING: 10 MIN

Drum Food - - CONTENTS -

salt

500g spaghetti

15ml (1T) olive oil

1 onion, chopped

2 gar­lic cloves, crushed

1 chilli, chopped

3 chicken breast fil­lets, sliced

5ml (1t) ground cumin

10ml (2t) pa­prika or smoked

pa­prika

1 red or green pep­per, diced 250ml (1c) sour cream salt and freshly ground pep­per

TO SERVE

1 red chilli, chopped 10g fresh co­rian­der

1 Bring a pan of salted wa­ter to the boil and cook the spaghetti ac­cord­ing to the packet in­struc­tions. Drain but re­tain 125ml (½c) of the cook­ing liq­uid for the sauce. 2 Heat the oil in a saucepan and fry the onion, gar­lic and chilli un­til fra­grant. Add the chicken, cumin and pa­prika and stir-fry un­til the chicken is done.

3 Add the pep­per, sour cream and re­served cook­ing liq­uid and mix well. Add the spaghetti to the sauce mix­ture and heat. Sea­son with salt and pep­per.

4 TO SERVE Let the spaghetti stand for 10 min­utes to al­low it to ab­sorb the sauce. Sprin­kle the ex­tra chilli and co­rian­der over.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.