Chili Chicken Pasta Recipe #380194
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.
by Heydarl
35 min | 10 min prep
SERVES 4 -6 , 4 -5 servings
- 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)
- Heat oil in pan over medium high heat, then add chicken, bacon, garlic and onion, cooking for 3 mins, stirring frequently.
- Add pepper, zucchini and mushrooms, stirring, cooking for a further 5 minutes.
- Add tomatoes and herbs. Stir, reduce heat and simmer for 10-15 minutes.
- Cook pasta in a separate pan, according to directions on packet while making the sauce.
- Pour in cream, stir to combine and continue to simmer for another few minutes, just until sauce thickens.
- Serve pasta, then place sauce on top, sprinkling with parmesan cheese to taste.
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5 stars