2ozflat leaf parsley1 big bunch - leaves and stems
Leavesof 6-7 sprigs of fresh thyme
1ozof basilstems and leaves
1tspcayenne pepperreduce or leave it out if you like it less spicy
1/4of a medium red onionthickly sliced
2tspcrushed chilli flakes
1tspof red wine vinegar
1/2tspwhite sugaroptional, helps to bring out more flavour
1/4cupwateror just enough to create a paste
2large chicken breasts cut into strips and thinly sliced
salt to taste
1 - 2tbspoil
8ozof spaghettidry weight
To Serve (optional)
Boil a big pot of water with a generous amount of salt in it, for the pasta. When it reaches a boil, add the pasta and cook for 1-2 minutes LESS than what the instructions say - this is because it will cook further with the chicken later - you don't want it to be overcooked and mushy.
While the pasta is cooking , add all the ingredients for the herb paste into a small processor (without water) and process until everything is finely chopped and forms a paste. Add some water to facilitate this if needed.
Finely slice the chicken breast and set aside.
When the pasta is cooked, drain it and set aside.
In a large non-stick pan or wok-like pan, add the oil and heat over med-high to high heat. When it's hot, add the chicken and a generous pinch of salt. Let the chicken sit for a few seconds on high heat (to get a little browning on one side), and then add the herb paste. There should be a sizzle, and like you would do for a stir-fry, move the chicken around the pan to coat it with the herb paste. After about 5 minutes, the chicken should be just cooked through. If the chicken is dry, add about a 1/4 cup of water. Add salt to taste.
Add the pasta at this point, lower the heat to medium and mix it with the chicken and herb mix well. Heat for about 2 more minutes, till pasta is al dente,
Serve pasta with generous shavings of Parmesan and Ricotta cheese.
Please note that the cooking time for this dish will depend on the thickness of the chicken pieces. Keep an eye out for how fast the chicken is cooking on your stove and add the herb paste and pasta accordingly.
Recipe from The Flavor Bender by Dini Kodippili
Italian Chicken Pasta "Stir-fry" https://www.theflavorbender.com/italian-chicken-pasta-stir-fry/