Spicy Chicken with Prawns and Pasta

Another re-vamp of an old blokeinthekitchen classic.

Finely chop a small onion, two cloves of garlic and a whole red chilli. Sweat them all off in a saucepan with olive oil, a dash of salt and pepper and a teaspoon or so of paprika.

While the onion is softening, thinly slice a couple of chicken breasts and place them in a bowl. Add a generous glug of olive oil, a good pinch each of turmeric, cayenne pepper and paprika. Leave the bowl in the fridge while you get back to the sauce.

Once the onion has softened, add a tin of good quality tomatoes and simmer down until the sauce is nice and thick.

Bring a large pan of salted water to the boil and chuck in your pasta. Give it a good stir once and leave it.

Set your timer for 7 minutes, take the chicken out of the fridge and get back to your sauce. Chuck in a good handful of cooked, peeled prawns and a large handful of roughly chopped parsley and stir them into the sauce.

When the 7 minutes is up, set the timer for another 5 minutes and put a griddle pan over a high heat. It should take a minute or so heat up. When it's nice and hot, add the chicken and sear on each side so you get nice char-lines across the chicken and it's cooked through.

When the 5 minutes is up, your pasta should be cooked. Drain it in a colander and tip it back into the pan. Add the sauce to the pasta, stirring it well then divide between two large pasta bowls. Divide the chicken between the bowls and finish with a couple of shavings of Parmesan.

Serve up with a crusty garlic baguette and a nice, crisp with wine.


Cheers!


The Bloke