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How to make Chilli chicken pasta with garlic, olives and capers

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 1 tablespoon olive oil
  • 4 x 170g chicken breast fillets, sliced
  • 3 garlic cloves, finely chopped
  • 1 long red chilli, seeds removed, chopped
  • 400g penne rigate
  • 100g pitted kalamata olives, chopped
  • 2 tablespoons capers, rinsed, drained
  • 2 tablespoons chopped basil leaves, plus extra small leaves to serve

Method

  • Step 1 Heat the olive oil in a large frypan over medium heat. Add the chicken and cook, stirring, for 5 minutes until golden, then add the garlic and chilli and cook for a further 3 minutes until chicken is cooked through and garlic is soft.
  • Step 2 Meanwhile, cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving 1/3 cup (80ml) cooking water. Return the pasta to the pan.
  • Step 3 Add the chicken to the pasta with the olives, capers, basil and reserved cooking water and toss to combine.
  • Step 4 Divide the pasta among bowls and serve garnished with extra basil.