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Nutrition Facts
Serving Size 1 (521g) Recipe makes 4 servings
Calories 787
Calories from Fat 369		(46%)
Amount Per Serving		%DV
	Total Fat 41.0g	63%
	Saturated Fat 16.0g	80%
	Monounsaturated Fat 15.7g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.1g
Cholesterol 178mg		59%
Sodium 785mg		32%
Potassium 1147mg		32%
Total Carbohydrate 62.6g		20%
	Dietary Fiber 5.7g	22%
	Sugars 9.1g
Protein 42.3g		84%
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Chili Chicken Pasta

Recipe #380194 | 35 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Heydarl
Jul 4, 2009

I first made this recipe years ago after trying something vaguely similar from a cafe in Sydney. DH fell in love with it instantly. Hadn't made for years until last night, but wanted to put it back on rotation now that I can easily find gluten free pasta. Hope you enjoy it as much as we do.

SERVES 4 -6 , 4 -5 servings (change servings and units)

Ingredients

250 g pasta, whatever shape you prefer (we like gluten free fettucine)
1 teaspoon olive oil
500 g chicken thigh fillets, thinly sliced
200 g bacon, sliced
1 onion, diced
1 red pepper, diced
1 zucchini, diced
200 g mushrooms, sliced
440 g diced tomatoes
1-2 teaspoon dried oregano, to taste
1-2 teaspoon dried basil, to taste
1 teaspoon dried thyme
1/2 cup thickened cream
parmesan cheese (optional)

Directions

1
Heat oil in pan over medium high heat, then add chicken, bacon, garlic and onion, cooking for 3 mins, stirring frequently.
2
Add pepper, zucchini and mushrooms, stirring, cooking for a further 5 minutes.
3
Add tomatoes and herbs. Stir, reduce heat and simmer for 10-15 minutes.
4
Cook pasta in a separate pan, according to directions on packet while making the sauce.
5
Pour in cream, stir to combine and continue to simmer for another few minutes, just until sauce thickens.
6
Serve pasta, then place sauce on top, sprinkling with parmesan cheese to taste.