Chilli Chicken with Pasta
Spice up your dinner menu with this delightful Chilli Chicken with Pasta recipe, a bold fusion of tender golden-fried chicken, zesty sauces, and perfectly cooked penne pasta. Loaded with the vibrant crunch of red and green bell peppers, this dish brings together the fiery kick of red chilli flakes, savory soy sauce, and tangy tomato ketchup to create a sauce that clings to every bite. With minimal prep time and easy-to-follow steps, this one-pan wonder is perfect for busy weeknights or weekend indulgence. Garnished with fresh spring onions, it’s a complete meal that’s bursting with flavor and sure to please spice lovers and pasta enthusiasts alike.
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 250 grams Penne pasta
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 4 cloves Garlic cloves
- 1 teaspoon Red chilli flakes
- 2 tablespoons Soy sauce
- 3 tablespoons Tomato ketchup
- 2 tablespoons Red chilli sauce
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Cornflour
- 1 Egg
- 2 cups Water
- 2 stalks Spring onions (for garnish)
Instructions
Cut the boneless chicken breast into bite-sized pieces.
In a bowl, mix cornflour, egg, and a pinch of salt to make a batter. Coat the chicken pieces in the batter and set aside.
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Fry the coated chicken pieces until golden brown and fully cooked. Remove from the pan and set aside.
Cook the penne pasta according to the package instructions. Drain and set aside.
Chop the red and green bell peppers into small, bite-sized pieces. Mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in the same pan over medium heat. Add the minced garlic and sauté until fragrant.
Add the chopped bell peppers to the pan and stir-fry for 3-4 minutes until slightly softened.
In a small bowl, mix the soy sauce, tomato ketchup, red chilli sauce, and 2 tablespoons of water to create a sauce mixture.
Add the sauce mixture to the pan along with the red chilli flakes, salt, and pepper. Stir well and let it simmer for 2 minutes.
Add the fried chicken pieces back to the pan and stir to coat them evenly with the sauce.
Toss the cooked pasta into the pan and mix everything together until well combined. Let it cook for an additional 2-3 minutes to absorb the flavors.
Garnish with chopped spring onions and serve hot.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
