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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Heat things up in the kitchen with this spicy pasta! Tender chicken, vibrant tomatoes, and a nut pangrattato for that extra crunch. Your new favourite weeknight delight!
1 Bring a large saucepan of water to the boil. Add pasta and cook for 6 minutes or until al dente. Drain, reserving ¼ cup of water.
2 In a food processor, add red peppers, brine, chilli, garlic, tomatoes and paste. Blend for 10 seconds or until slightly chunky. Set aside.
3 To make the pangrattato, heat a large frypan over medium heat. Toast fennel seeds and pine nuts for 2-3 minutes, stirring, until aromatic. Transfer to a bowl with almonds, lemon zest and parsley, and mix together.
4 Heat 2 teaspoons of extra-virgin olive oil in a large frypan over high heat. Cook chicken for 6-7 minutes or until golden. Transfer to a plate. Add sauce to pan and bring to a simmer. Lower temperature and simmer for 5 minutes until slightly reduced. Increase temperature to high and add pasta, chicken and reserved pasta water. Heat through, tossing pasta in sauce to emulsify and thicken.
5 Serve pasta with nut pangrattato.
You could add rocket or spinach if you want to increase the veg/leafy greens in this dish.
Calories 731 cal
Kilojoules 3071 kJ
Total fat 18 g
Saturated fat 2.5 g
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