31 December, 2022
Pasta Namibia
Spicy chicken pasta
Ingredients
- 2 Chicken Breast Butterflied
- 2 tsp Olive Oil
- ½ tsp Smoked Paprika
- ½ tsp Cayenne Pepper
- ¼ tsp Salt
- ¼ tsp Ground Black Pepper
- 1 tbsp Butter
- 1 small Onion finely chopped
- 1 tsp Garlic
- ½ tsp Chili Flakes
- 6 Sundried Tomatoes Finely chopped
- 60 ml White wine
- 200 g Tagliatelle
- 2 tbsp Tomato Puree
- 80 ml Chicken Stock
- 160 ml Cream
- Salt & Pepper to taste
- 30 g Grated Parmesan Cheese
- 1 tbsp Dried Parsley
Instructions
- Butterfly the chicken breasts right through so you have 4 thin pieces of chicken.
- Combine the olive oil, smoked paprika, cayenne pepper, salt & pepper to make the marinade.
- Coat the chicken with the marinade and leave for at least 30 mins.
- Heat some oil in a pan and fry the chicken for 3 minutes on each side or until nicely brown and just cooked through. Get the pan good an hot so you get some black bits on the outside but still moist inside.Remove the chicken from the pan and slice diagonally across the grain in slices about 1 cm wide.
- Turn down the heat on the pan and add the butter. Scrape off any chicken bits on the pan.
- Add the chopped onion and fry gently until it softens and picks up some colour.
- Add the garlic and chili flakes and fry for a couple of minutes. (If you don't like too spicy then check the cooked chicken for spice and skip the flakes if it's already hot enough.)
- Add the sundried tomatoes and fry for a couple of minutes.
- Add the wine and allow to simmer for about 5 minutes until it begins to reduce.
- Meanwhile boil the pasta and remove from the water when finished. About 6 mins should be enough for tagliatelle. You may need some of the pasta water later so hold onto it.
- Add the tomato puree and cook for a couple of minutes.
- Now deglaze the pan with the chicken stock and add the cream.
- Check for flavour and add more salt and pepper if needed.
- Finally add the pasta, parmesan, parsley and chicken strips and mix gently together. If more sauce is needed add some of the pasta water.
- Eat.
Notes
It’s a variation of this recipe – Pasta Polana Namibia which Conal found while in Australia.
We usually call it Conal’s Pasta.
We usually call it Conal’s Pasta.