CREAMY CHIILI CHICKEN PASTA

CREAMY CHIILI CHICKEN PASTA WITH CRÈME FRAICHE.

INGREDIENTS:

• Tagliatelle pasta (or your favourite pasta)
• 1/2 Medium onion, finely diced
• 2 garlic cloves, finely sliced
• 1 cup, cooked, frozen diced chicken (I got mine from Iceland
• 1 fresh chilli, de-seeded, sliced
• 1 fresh chilli, de-seeded, sliced.
• 3 Tbsp. Low fat crème fraiche
• 8 baby plum tomatoes (or cherry tomatoes), halved.
• 1/2 cup frozen peas
• 1/2 chicken stock cube
• 200ml warm water
• Fresh chopped parsley
• Low fat spray oil (fry light)
• Salt
• Black pepper

METHOD:

• Cook the tagliatelle/ pasta to packet instructions.
• Meanwhile, bring a large shallow pan to a medium high heat. Spray with fry light and add the onions, fry for 1-2 minutes.
• Add the chopped garlic, chilli, diced chicken, oregano and continue to cook for a further 1-2 minutes.
• Add the water and stock cube and frozen peas, bring to a boil then reduce the heat and simmer for 2-4 minutes or until the liquid has reduced and starts to thicken a little.
• Add the crème fraiche and halved tomatoes, stir well to combine and simmer for a further 1-2 minutes.
• Season with salt and black pepper then add the cooked pasta, toss through to combine and serve with a garnish of freshly chopped parsley and maybe a dusting of grated Parmesan (optional)