Chilli Chicken Linguine
I made this recipe up based on a dish my wife and daughter had in a restaurant. The plan was to get just enough heat in the dish with the chillis and a subtle satay taste from the peanut butter.
- 1 red onion
- 2 red chillis
- 2 cloves garlic
- 1 red pepper
- 450g chicken breast
- Pack of linguine for 4 people
- 150ml white wine
- 1 heaped tablespoon of peanut butter
- 150ml single cream
- Handful of fresh coriander.
- Start by heating the water (with a little bit of salt) in a large saucepan to cook the linguine later (tagliatelle can also be used). All the ingredients are going to end up in this pan, so make sure it is large enough.
- Finely chop the onion and chillis. Crush the garlic. In a large frying pan, fry together in some olive oil until soft.
- With the chicken cut into strips about 1 inch long, add it to the frying pan, along with the red pepper. Stir regularly and ensure the chicken is properly cooked through.
- Add the linguine to the boiling water in the saucepan.
- Add the wine and peanut butter to the frying pan and stir to ensure the peanut butter is all dissolved.
- When the linguine is cooked, add the cream and the chopped coriander to the frying pan and stir through.
- Drain the linguine and put back in the saucepan on a low heat. Tip the contents of the frying pan on top and stir through before serving.
- For a slightly sweeter and hotter version add some sweet chilli sauce at the end.