Speedy Chipotle Chicken Pasta
with Pepper, Cheese and Chives
Bring the flavours of Southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a pasta sauce to transform a weeknight meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
180 grams
Penne Pasta
(Contains Cereals containing gluten)
240 grams
Diced British Chicken Thigh
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
20 grams
Chipotle Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
a) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the penne and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and sliced pepper. Season with salt and pepper.
c) Fry until the chicken is cooked through and the pepper has softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While everything cooks, peel and grate the garlic (or use a garlic press).
b) Roughly chop the chives (use scissors if easier).
c) When the chicken and pepper have 1 min of cooking time left, add the garlic to the pan and fry until fragrant.
a) Add the passata, red wine stock paste, chipotle paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts) to the pan.
b) Stir and bring to the boil, then reduce the heat and simmer until slightly thickened, 2-3 mins.
c) Stir through the cooked pasta and butter (see pantry for amount) and half the cheese. Heat until the pasta is piping hot and the butter has melted, 1-2 mins.
a) Share the chipotle chicken pasta between your serving bowls.
b) Sprinkle over the remaining cheese and the chives.
Enjoy!
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