This simple spicy chicken pasta features roasted peppers and jalapeno chilli pepper & juicy shredded thighs & is great served both hot & cold!
Roasted Pepper Pasta.
My latest pasta recipe is one of a long line of “almost” sauce free dishes.
I love simple dressed pasta with just enough juice to dress rather than drown in sauce. It does not matter whether it is my sage and onion chicken pasta or my relatively new Pasta alla Trapanese.
This spicy chicken pasta recipe uses a similar technique to the one that I use in my chorizo pasta.
That is to use some of the salty carby pasta cooking water to form an emulsion with the cooking juices main ingredients.
This makes the most incredible dressing for the simply cooked pasta.
The true magic of this recipe is its versatility. I eat this dish in so many ways!
Of course it makes for a tasty simple pasta dinner, but it is also awesome eaten as a pasta salad in a packed lunch.
You can even supersize it and take it to a “pot luck” if you get invited to those kinda things!
This recipe is designed to be pleasingly spicy and I understand that means many things to many people!
As a result I have given you a wide variance on the number of chillies to use.
I use 10! Yes 10, I do however remove the seeds and membrane.
This reduces the heat somewhat and provides more of the flavour of chilli and less of the heat.
You should definitely work this to fall in line with your tolerance levels!
I have even cooked this without chilli and added a green pepper instead for those who cannot cope with chilli!
One left-field suggestion would be to look for a chilli called a Hungarian hot wax pepper. They are often used to garnish Hungarian food and you will see slices on top of both my lecso and beef porkolt recipes.
It has a relatively similar heat level to jalapeno but a very different flavour and I love them. If you are a gardener rumour has it they grow very well in the British climate too!
Jalapeno chilli peppers provide the heat in this spicy chilli pasta recipe, they get roasted with sweet bell peppers and chicken thighs before getting combined with fusilli pasta.
- 250 g (9oz) Chicken Thighs
- 2 Small Bell Peppers
- 5-10 Jalapeno Chilli Peppers
- 3 Garlic Cloves
- 24 Fresh Basil Leaves
- 2 Tbsp Olive Oil
- 150 g (1.5 Cups) Short Pasta
- Salt to Taste
- Pepper to Taste
- Cut the peppers into strips 1-2cm wide and 3-4cm long.
- Remove the seeds from the chillies and cut into 5mm wide strips.
- Add the peppers to a roasting dish
- Bash the garlic cloves with the heel of your hand and add to the peppers.
- Throw in the basil and pour over the olive oil.
- Nestle in the chicken thighs and season generously with salt and pepper.
- Place in a hot oven and cook at 200°C or 400°F for 25-35 minutes or until the chicken reaches 74°C.
- 5 minutes before the chicken is ready boil the pasta in well-salted boiling water.
- Shred the chicken thighs and return to the dish with the peppers.
- Squeeze the garlic from the skins and crush with the side of a knife add it to the chicken and pepper and stir to combine.
- Drain the pasta and add it to the peppers along with a couple of tablespoons of the pasta cooking water.
- Stir to coat and serve.
Amount Per Serving: Calories: 561Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 160mgSodium: 515mgCarbohydrates: 36gFiber: 4gSugar: 5gProtein: 36g
Calorific details are provided by a third-party application and are to be used as indicative figures only.