This is an unusual pasta dish with a Pakistani connotation, it can be eaten hot or cold, and is a very suitable and popular item at a high tea or dinner party. The fresh fragrant green coriander gives it that deeper more startling flavour which keeps people returning for more helpings!
Ingredients
- 4 cups of pasta
- 4 tbs olive oil
- 1 tbs garlic
- 2 oz finely chopped spring or other onion
- 1 tbs chillie flakes (reduce for mild)
- 2 tsp salt
- 4 tbs basic green pesto – any brand
- 1 cup fresh green coriander finely chopped or crushed
- (or use Sacla Coriander Pesto – not suitable for vegetarians)
- 2 cups diced boneless chicken
- 1 finely chopped red pepper
- 1 finely chopped yellow or green pepper
- 5 tbs crème fraiche or 5tbs thick set yoghurt
Method
- Boil and prepare the pasta according to instructions on the packet, keep it al dente, and keep it in the boiling water once cooked.
- Put the oil in a large pan, add the garlic, cook on medium heat for 1 min, and onion, sauté for a few minutes, do not brown.
- Add the chillie flakes, salt, pesto and coriander, cook for 3 – 4 minutes and then add the chicken, stir and cook covered on medium heat for 5 mins or until chicken is cooked through.
- If mixture has any liquid remaining, cook uncovered on full heat until the water dries off. Add the chopped peppers.
- Drain the pasta, and add to the chicken and pesto mixture in the pan, gently mix using a plastic spoon. Take care not to break the pasta.
- Heat through on medium heat for 5 mins. Remove into the serving platter.
- Using a fork, beat the crème fraiche/yoghurt until smooth, add to pasta mixture, stir through. Add more crème fraiche or yoghurt for a creamier dish.
- Serve with garlic bread and salad.
