Chilli Chicken Pasta 🌶

They said it couldn’t be done. But oh baby! It is done. A tasty, creamy, moreish, and packs a punch, pasta dish.⁣

Ingredients

200g penne pasta⁣
3 chicken breasts⁣
1 large red onion⁣
1-2 tsp lazy garlic⁣
100ml chicken stock ⁣
2 Tbsp tomato purée⁣
18g coconut oil⁣
120g Phillidelphia light⁣
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SPICE MIX
1 tsp cayenne⁣
2 tsp paprika⁣
Salt & pepper⁣

Method

Cut up your chicken into small pieces. Place in a bowl, and lightly coat with oil. If you’ve not got an oil sprayer yet, what are you waiting for!! Add in your premixed spice mix and evenly coat the chicken. ⁣
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Add a few sprays of oil to your non-stick pan, and over medium heat, add your chicken breast. **beware of the cayenne fumes. If you breathe it the wrong way, say goodbye to your lungs 😂 ⁣
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Once the chicken is cooked, remove it from the pan and set it to the side. Add the coconut oil and stir with a spoon to deglaze the pan. All those burnt bits are extra flava flave!⁣
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To the oil, add your diced onion and garlic. Cook for a few minutes. Add your tomato paste and mix together into a paste. Then pour in your chicken stock until it becomes a sauce. ⁣
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Reduce the heat of the pan, and add your Philadelphia. Using a wooden spoon, mix up your Philadelphia and combine with sauce. It will become nice, thick, and creamy. TASTE SAUCE AT THIS POINT AND SEASON APPROPRIATELY!⁣
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Decant your chicken back into the sauce and combine. Then add your pasta and mix that all together. ⁣
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And there you have it. A delicious pasta dish, with a low-calorie reward. Too with grated low-fat cheese (cheddar or mozzarella work best), some coriander, and chillies. ⁣
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Who’s fancies some of this then?!

Serves 2 - cal count 598 per portion.

If you’ve made this dish, then be sure to click the link and add me on instagram, so you can tag me in your creation!