Chilli chicken with pasta and basil pesto

 

In this pasta twist, the chicken cacciatore base is given a delicious kick with hints of chilli.

Preparation Time

25 minutes

Cooking Time

70 minutes

Ingredients (serves 4)

• 500g dried penne pasta
• 1 bunch broccolini, cut into 5cm lengths
• 1/2 tsp dried chilli flakes
• Bought basil pesto, to serve

• Chicken cacciatore base

• 60ml (1/4 cup) olive oil
• 1.7kg chicken thigh fillets, cut into 4cm pieces
• 3 red onions, halved, thinly sliced
• 6 garlic cloves, finely chopped
• 2 x 700g btls Home Brand Chunky Pasta Sauce
• 500ml (2 cups) white wine
• 2 tbs capers, coarsely chopped
• 1 tbs dried oregano leaves
• 200g button mushrooms, thinly sliced

Method

1. To make chicken cacciatore: Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken, onion and garlic, stirring occasionally, for 10 minutes or until browned. Season with salt and pepper. Add the pasta sauce, wine, caper and oregano. Reduce heat to medium-low and cook, stirring occasionally, for 40 minutes or until the sauce thickens. Add the mushroom and simmer, stirring occasionally, for 5 minutes or until the mushroom is tender. Transfer half the chicken cacciatore to a bowl and freeze the rest (see note).
2. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
3. Meanwhile, cook the broccolini in a saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
4. Place the chicken cacciatore and chilli flakes in a large saucepan over medium heat. Cook, stirring occasionally, for 5-8 minutes or until heated through. Stir in the broccolini.
5. Divide the pasta among serving bowls. Top with chicken mixture and a dollop of basil pesto.