About this recipe:This dish gets its kick from dried crushed chillies. It's a impressive impromptu supper when you've friends round at the last minute.
500g (8 oz) penne pasta
2 tablespoons olive oil, divided
350g (12 oz) skinless, boneless chicken breast fillets - cut into bite-sized pieces
4 cloves garlic, minced
350g (12 oz) asparagus, trimmed and cut into 2cm (1 in) pieces
1 teaspoon dried crushed chilli flakes
salt and pepper to taste
60g (2 oz) freshly grated Parmesan
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Method Prep:15min › Cook:20min › Ready in:35min
Cook penne according to packet instructions. Drain, and transfer to a large bowl.
Heat 1 tablespoon olive oil in a large frying pan over medium heat. Sauté chicken until firm and lightly browned; remove from pan.
Add the remaining tablespoon of olive oil to the frying pan. Sauté garlic, asparagus and crushed chillies in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavours. Season with salt and pepper.
Toss pasta with chicken and asparagus mixture. Sprinkle with freshly grated Parmesan.
Altered ingredient amounts.
When we put the recommended amounts of our chilli flakes in recipes it is far too hot. I put in 1/4 teaspoon into this recipe and it gave a nice "zing". I might go up to 1/2 teaspoon next time but with our ingredients a full t/s would be too much - 07 Mar 2011