Sweet Chilli Chicken Pasta

35 min.

Quick lunches? That's ours, and we like to bet on pasta. But sometimes it can get a little boring, so we've got another flavour combination for you that definitely won't bore you! Sweet chilli crispy chicken in a light creamy sauce, which will give you even more protein thanks to the cottage cheese and you'll enjoy it. You'll need minimal time and skills in the kitchen for this dish, and you'll make a fancy paste like you'd get at any popular restaurant. So, you in? 🍝

Shop ingredients

Organic Fine Tomato Pulp – 425 g – 100% tomato puree without added sugar or salt, from Italian organic farms

£1.89

Sweet Chilli Sauce – 330 ml – roasted bell peppers with chili peppers, balanced sweet and spicy flavor profile, without preservatives and thickeners

£4.24

Organic Chicken Broth without Salt – 515 ml – prepared with a minimum of 500 g of meat and bones, up to 5 l of soup per pack, from local organic ingredients

£4.99

Nutrition (1 serving) 1 plate of pasta

732 kcal
87 g carbohydrates
13 g fats
64 g protein

Per 2 portions

Sauce:

250 g chicken breast
1 tsp garlic granules
1 tsp smoked paprika
1 tsp oregano
onion
1 pinch pepper
2 cloves garlic
1 tbsp tomato puree
1 tbsp sweet chilli sauce
250 ml chicken broth
100 g cottage cheese

Serving:

250 g chickpea pasta
10 g parmesan
fresh herbs

Instructions

Cut the meat into smaller pieces.
In a pan with a drop of oil, fry the meat together with the spices and finely chopped onion and garlic.
Then add the stock, chilli sauce and tomato puree to the meat.
Stir in the cottage cheese and let everything cook through.
Stir the sauce into the cooked pasta.
Serve with herbs and parmesan cheese.
So enjoy!