Chicken linguine pasta

Rose sauce with a blend of tomato and cream brings the best of both pasta sauce worlds together. This recipe is the perfect gateway to convert spicy food haters as the cream mellows out the heat of the chilli letting its fragrance shine.

Chicken linguine pasta Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 long red chilli, de-seeded and finely sliced, plus extra to serve
• 500 g chicken breast, cut into 2 cm cubes
• Salt and black pepper
• 1 brown onion, finely chopped (optional)
• 150 ml thickened cream
• 700 ml tomato passata
• 400 g linguine
• Parmesan cheese, 2 tbsp finely chopped flat-leaf parsley, to serve  

Marinating time: 4 hours

Instructions

1. In a large bowl, combine the olive oil, garlic, chilli, chicken breast and a generous pinch of salt and pepper. Use a spoon to gently mix to combine, then marinate in the fridge for 4 hours. When ready to cook, heat a large frying pan over medium-high heat, then add the chicken and onion. Cook, stirring, until the chicken is browned, and the onion is softened.

2. Add the passata to the pan and bring to a light simmer. Cook for 15 minutes, or until the chicken is cooked through. While the sauce is simmering, bring a large saucepan of water to the boil over high heat and season the water with salt. Cook the linguine according to the package instructions to al dente (tip: this may be approximately 2 minutes before the end of the recommended time).

3. Stir the cream through the chicken and passata and cook for 2 minutes, or until warmed through. To serve, drain the pasta and divide between plates. Spoon over the creamy tomato chicken sauce. Sprinkle with freshly grated parmesan, flat-leaf parsley and extra chilli, if you like!

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

5 Ingredient Dinner

Watch the full episode here

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Watch the full episode here

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