Creamy Chilli Chicken with pasta
Submitted by russell mabbutt on 2006, September 5 - 19:35
Ingredients.
1 onion, 1 green pepper, 3 cloves of garlic, 2 chillies, small tins of Chick
Peas and Evaporated milk, 1tsp each of dried basil, oregano and herbs de
provance, 2 chicken breasts, pasta.
Method
Preparation is the key to this dish because it cooks in ten minutes. Before
you start to cook, chop the onion, pepper, garlic and chilli (if your not over
fond of chillies either cook something else or remove the seeds ;) ). Drain and
rinse the chickpeas and boil a kettle full of water! You need 3 pans, for the
Chicken, sauce and pasta. You need a little oil in the pans for the meat and the
sauce, and boiling water in the pasta pan. Light the gas or turn on the rings
and your ready to go. Below is a minute by minute guide to the cook itself- Good
luck!
| Time remaining | |
| 10min | Tip the pasta into the boiling water- keep adjusting the heat so the pasta keeps boiling. Start to Fry the Chicken |
| 9 | Start frying the veg, and add the herbs, garlic and chillies |
| 8 | Pour yourself a glass of wine |
| 7 | Turn the meat |
| 6 | Add the chick-peas to the sauce mix |
| 5 | Stir the evaporated milk into the pan with the onions etc--- stir it often as the milk can turn to cake- which is nice but not what we want!! |
| 4 | turn the meat again! |
| 3 | take a sip of wine |
| 2 | one last time--- turn the meat over |
| 1 | relax |
| SERVING | Drain the pasta, plonk it on a plate with the Chicken breasts and pour the sauce over the top, garnish with italien cheese and fresh black pepper |
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that looks...
yummy yummy yummy i've got love in my tummy!!