Sweet Chilli Chicken Pasta Gluten Free Recipes

Steps:

• Prepare and dice the vegetables and put the pasta on to boil.
• Add the Diced onion to a pan on a medium heat and cook to soften.
• Add in the grated garlic and chilli and coat the onions before adding the chopped chicken breasts.
• Next add the diced courgettes, peppers, spring onion and the tomato halves to the pan and cook for a further 5 minutes.
• Drain the pasta.
• Add pasta to pan. Add Philadelphia cheese (optional) Add sweet chilli sauce.
• Serve piping hot and scatter over the basil leaves.

Steps:

• To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
• To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.

Steps:

• Heat the oil in a pan over medium heat, add the onion and garlic and cook until softened.
• Add the chicken and cook until the chicken has all turned white, add the capsicums and cook a couple of minutes more, stirring.
• Add all the remaining ingredients except the parsley, then cook about 5 minutes more, until thickened a little.
• Serve over your favourite pasta (or rice) sprinkled with the parsley.

Steps:

• In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings., Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with tomatoes and oregano.