Pollo Piccante Pasta
Inspired by Zizzi's Casareccia Pollo Piccante pasta recipe, this super simple pollo piccante (aka spicy chicken pasta) is so delicious and only requires a handful of ingredients.
Servings: 2 people
Ingredients
- 300g chicken breast (or chicken thigh)
- 3 bell peppers I used red but you can use yellow or orange too.
- 2 garlic cloves, minced
- 1 tablespoon harissa paste
- 300ml chicken stock
- 100ml white wine
- 1 teaspoon sugar
- 200g pasta I used rigatoni but feel free to use whatever you fancy!
- Parsley, roughly chopped For garnish
- Parmesan, grated For garnish
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place a non-stick frying pan on medium heat. Add in a glug of vegetable oil and then gently place in your chicken breast or thigh.
- Fry your chicken for a few minutes on each side or until golden and then remove and set aside.
- Meanwhile, place your pasta in a pan of salted boiling water. Cook according to package instructions and then drain and set aside (I always drizzle over some olive oil so that the pasta doesn't stick together).
- Using the same pan on the same heat, add in your sliced peppers, garlic, and harissa paste. Give everything a good toss. Fry for 10 minutes, stirring frequently. Add in a splash of water if the peppers start sticking to the pan.
- Pour in your chicken stock and your wine. Bring to a simmer and leave that to reduce for around 5-10 minutes.
- Once your sauce has reduced into a glossy sauce, add in your pasta and your sliced chicken. Give everything a good mix until the pasta and chicken are coated in the sauce. Season with salt and pepper to your taste!
- Garnish your pasta with chopped parsley and grated parmesan cheese.
- Serve up with a green leafy salad and enjoy!