This is another one of the favourites at the Rose Residence. Like my one pot courgette pasta, I really love this because it’s one of those ‘shove it all in’ recipes that you can leave to meander together whilst you get other things done. The title of ‘spicy chicken’ might be misplaced because although it’s peppery and does have a tang to it, it’s more of a flavour rather than a spice. Originally this recipe came from Yellow Bliss Road, but I’ve made some changes to it and adapted it a bit to make it suit our family. Kristin from Yellow Bliss Road has some excellent recipes on her website and it’s a real good read, full of information and ideas not just food related. Her ‘about me’ section makes for an inspiring read too; she seems like a wonderful lady.
I find that this recipe is enough to serve 2 greedies with enough left over for the baby. It works out (according to My Fitness Pal) to around 611 calories.
1 teaspoon of coconut oil
2 teaspoons of garlic paste
1 red pepper
225g brown pasta
16 cherry tomatoes
2 cups of chicken stock
1/2 cup of water
2 tablespoons of lemon juice
1 teaspoon of oregano
1/4 teaspoon of red pepper flakes
Salt and pepper to taste
2 tablespoons of parmesan cheese
Handful of spinach
- Melt the coconut oil in a pan, add the onion and stir until softened. Add the garlic paste.
- Add the chicken and stir until the chicken has browned.
- Add the red pepper and stir until coated in the garlic and coconut oil.
- Add the pasta, chicken stock, water, lemon juice, oregano, red pepper flakes, cherry tomatoes and salt and pepper.
- Bring the mixture to a boil and cook on a medium-high heat until the pasta has cooked through. I find this to be around 12 minutes. If the liquid is evaporating too quickly and the pasta is not cooking, add more water. If there is lots of liquid and the pasta is cooked, turn the heat higher to evaporate the liquid. I find that this step is trial and error and it changes every time I make it!
- When the pasta is cooked, add in the parmesan cheese. This thickens the sauce slightly and adds a real cheesy flavour without too many extra calories. If I have any leftover spinach in the fridge I throw this in at the end too. Just place a handful on the top and let the heat of the pasta wilt it down for a minute or two.
Mr Rose is a big fan of this one. He very discreetly mentioned that a lot of our new recipes seem to be vegetarian or vegan and he doesn’t tend to find them as filling. This one he laps up and he never sneaks back into the kitchen for pudding!
If you try it, let me know.
Happy healthy cooking.
Around the Corner Fitness.