This spicy chicken pasta is big on flavour, but easy on effort and time. Perfect for a mid week supper. Recipe commissioned by Schwartz.
I love big, strong, gutsy flavours. My cupboards are full of spices and condiments and I am always adding a bit of this and that to add a hit of flavour to a dish. My friend Anna is even bigger on flavour than we are; verging on liking overpowering flavours, and we’ve frequently witnessed her spread a heaped teaspoon of Marmite on to a slice of toast. As keen as I am on Marmite and flavour, I am not quite that keen. The first time she did it, Ed & I watched with a mixture of fascination verging on horror, now it just amuses us and I make a mental note to add a new jar to my next online shop.
This recipe for a spiced chicken pasta is flavoured, and given its character, from a mix of black pepper, garlic and paprika, which all come together to a tasty and satisfying whole. The flavour is balanced but there is plenty of depth to the dish without it being overpowering. I think it would also work well with leftover roast chicken, or with pork. Swap the spinach for a different vegetable, leave out the feta and add a sprinkle of Parmesan or Grana Padano and you will have lots of variations and riffs on this dish. Toss the chicken in the spice mix the morning or night before for extra depth of flavour.
- 1 large chicken breast – cut into 2cm cubes
- ½ tsp Garlic Granules
- ½ tsp Ground Black Pepper
- ½ tsp Paprika
- 1 tsp olive oil
- 40 g butter
- 150 g spaghetti – cook as per packet instructions
- A large handful of spinach
- 50 g feta – crumbled
Place the cut chicken pieces, garlic granules, ground black pepper and paprika into a bowl, mix well and cover and leave in the fridge for up to 24 hours.
Pour the olive oil, into a non-stick frying pan, and fry the chicken over a medium heat until starting to brown and cooked all the way though. Remove from the heat and start to cook the spaghetti.
When the spaghetti is nearly cooked, add half the butter to the chicken along with 50ml of the pasta cooking
water, reheat and bring to a simmer and allow to reduce to make a sauce.
Once the spaghetti is cooked drain into a sieve, and shake well. Add the remainder of the butter, and the spinach to the pasta pan, then the cooked spaghetti. Cook over a low heat, stirring well until the butter is melted and the spinach is wilted.
Stir in the chicken mixture and feta into the pasta.
This recipe for spicy chicken pasta was commissioned by Schwartz for a e-book of Bloggers’ Flavour Favourites, which includes recipes from some of my favourite blogger colleagues. Download your copy here. All opinions our own.