Spicy pasta
By: Nancy Lam
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Spicy pasta
- Prep time:
- 20 mins
- Cook time:
- 25 mins
- Serves:
- 4
Enjoy a chicken pasta dish with a difference with Nancy Lam's spicy concoction, flavoured with chilli, oyster sauce and soy sauce
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Tips and suggestions
- Eat with...
- Stir-fried Pork with Pak Choi and Oyster Sauce
Ingredients
- 200 g fusilli pasta, three-coloured
- 1 pinch Salt
- 1 drop Olive oil
- 1 tbsp vegetable oil
- 1 slice Ginger, finely chopped
- 200g chicken breast fillets, sliced
- 1 small Onion, finely chopped
- 50g Carrots, cut into medium-sized chunks
- 50g Broccoli, cut into small florets
- 50g courgettes, cut into medium-sized chunks
- 50g yellow peppers, cut into medium sized chunks
- 400g tinned chopped tomatoes
- 1 tsp chilli paste
- 2 tbsp oyster sauce
- 2 tbsp Soy sauce
- 1 pinch freshly ground black pepper
Method
1. Bring a pan of water to the boil and cook the pasta for 10 minutes with the salt and olive oil until al dente. Drain the pasta in a colander and set aside.2. Heat the vegetable oil in a wok, add the ginger and garlic, and stir-fry until fragrant.
3. Add the chicken, and stir-fry for 2-3 minutes. Tip in the onion, followed by the carrot, broccoli, courgette and yellow pepper.
4. Add the canned tomatoes, chilli paste, oyster sauce and soy sauce. Cook for 5 minutes, stirring now and then, until the chicken is cooked through.
5. Stir in the cooked pasta, making sure it is evenly covered in the mixture, and serve at once.
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