Chicken Chilli Pasta

cook 20 mins
  • 1 tablespoon sunflower oil
  • 500 g (1 lb) chicken mince
  • 1 garlic clove, crushed
  • 1 teaspoon chilli powder
  • 1/2 teaspoon chilli flakes
  • 450 ml (3/4 pint) passata
  • 1 tablespoon sun-dried tomato pesto
  • 375 g (12 oz) spaghetti
  • salt and pepper
  • freshly grated Parmesan cheese, to serve
  • Heat the oil in a large frying pan, add the chicken mince and fry over a high heat for 5 minutes, breaking up any clumps.
  • Add the garlic, chilli powder, chilli flakes, passata and pesto. Season with salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes.
  • Meanwhile, cook the spaghetti in lightly salted boiling water for 8–10 minutes or until just tender. Drain and toss with the chicken chilli sauce. Serve with plenty of freshly grated Parmesan cheese.
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