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.

Serves: 4



  • Start by heating the water (with a little bit of salt) in a large saucepan to cook the linguine/tagliatelle later. 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 linguine/tagliatelle 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/tagliatelle is cooked, add the cream and the chopped coriander to the frying pan and stir through.
  • Drain the linguine/tagliatelle and put back in the saucepan on a low heat. Tip the contents of the frying pan on top and stir thoroughly before serving.