My Chicken Chilli 2,with Pasta. 😍
My Chicken Chilli 2,with Pasta. 😍

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, my chicken chilli 2,with pasta. 😍. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

My Chicken Chilli 2,with Pasta. 😍 is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. My Chicken Chilli 2,with Pasta. 😍 is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have my chicken chilli 2,with pasta. 😍 using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make My Chicken Chilli 2,with Pasta. 😍:
  1. Take 3 breasts Chicken
  2. Get 2 Sweet Bell peppers
  3. Get 1 green chilli chopped
  4. Get 2 Garlic cloves minced
  5. Make ready 1/2 Tsp Rainbow Pepper
  6. Make ready 1 medium Onion
  7. Take 1 chicken stock cube crumble it in
  8. Make ready 1/2 tsp red chilli powder
  9. Make ready Salt and pepper
  10. Prepare 3 Enough pasta for
  11. Prepare 1 tbls sriracha sauce
  12. Get 1 tbls Tomato purèe
  13. Make ready 2 tbls grated cheese add around the pasta
Instructions to make My Chicken Chilli 2,with Pasta. 😍:
  1. In a frying pan add olive oil then heat up add the onions and garlic fry for 1 minute then slice the chicken thinly and add to the pan.
  2. Add the chillies, salt pepper, rainbow pepper, sriracha sauce, tomato purèe, Chicken stock and stir until all mixed. Turn it on the lowest heat cover with a lid and simmer for 15-20 minutes. Stirring occasionally so as it does not stick. 5 minutes before the end add the peppers and mix in so as they are not soggy and a little crisp.
  3. Serve on too of the pasta with grated cheese around the outside on top of the pasta.
  4. Chicken stock,Rainbow Pepper tomato purèe and Sriacha sauce.

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