CHILLI CHICKEN PASTA WITH RED PESTO SAUCE

 

CHILLI CHICKEN PASTA WITH RED PESTO SAUCE

Serves 4 (A variation on a recipe by Paul Ainsworth)

4.5 Syns per serving but well worth it when you have Syns to spare!! 

400g dried whole-wheat pasta
1 large red onion, finely sliced
4 spring onions, finely sliced
4 skinless chicken breasts, cut into strips
4 level tbsp. sweet chilli sauce - 6 Syns
6 tbsp. BGTY crème fraiche - 3 Syns
2 level tbsp. red pesto - 5 Syns
1 fat clove of garlic, crushed
80 ml vegetable stock
2 tomatoes, finely chopped

Spray a pan well with Frylight and brown the chicken strips until nicely browned on one side. Season the chicken with salt and pepper as it cooks.
Turn the chicken over, re-spray and add the onions and garlic and cook until the chicken and onions are browned all over.
Add the vegetable stock and simmer, uncovered, until the stock reduces to the consistency of a sauce.
Now, cook the pasta for about 8 minutes, until al dente.
Add the red pesto, sweet chilli and crème fraiche to the sauce and leave to simmer gently.
Strain the pasta and rinse with boiling water. Add to the sauce and mix well. Season with salt and pepper to taste.
Serve on warmed plates, topped with the chopped tomatoes.