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extra-virgin olive oil chicken breasts red onion red pepper clove garlic tomatoes hot chili powder tomato paste Worcestershire sauce kidney beans salt Pasta grated cheese
Viewed: 53 - Published at: 8 years agoIngredients
- 2 tablespoons extra virgin olive oil, plus a little extra
- 4 skinless boneless chicken breasts, diced
- 1 large red onion, peeled and chopped
- 1 red pepper, deseeded and chopped
- 1 clove garlic, minced
- 1 (14 ounce) can chopped tomatoes
- 1 12 teaspoons hot chili powder
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 (14 ounce) can kidney beans, drained
- salt and freshly ground black pepper, to taste
- 7 ounces dried pasta, e.g. conchiglie, penne etc
- grated cheese, e.g. Cheddar, mozzarella, parmesan
Method
- Heat the 2tbsp oil in a large frying pan.
- Add the chicken breasts and fry until lightly sealed.
- Add the chopped onion, pepper and garlic to the pan and fry until soft.
- Transfer the mixture to a saucepan.
- Add the chopped tomatoes, chili powder, tomato paste, Worcestershire sauce and kidney beans to the pan.
- Season.
- Bring to the boil, cover and simmer on a low heat for 25-30 minutes.
- To cook the pasta: Bring a large pan of water to the boil, add a small drop of olive oil to prevent the pasta sticking, then add the pasta to the pan.
- Simmer for 10-13 mins, stirring and checking it occasionally.
- When the pasta is cooked, drain it well and add to the pan with the chicken.
- Stir well and serve with grated cheese and warm garlic bread.
