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Recipe: Fiery British Asparagus and Chicken Pasta

8th April 2014
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This pasta dish feels like springtime  to us.  If your taste buds can’t handle heat, just reduce the amount of chilli you throw in.

Cooking time: 15 minutes

Preparation time: 5 minutes

Serves: 4

You’ll need:

1 bundle British asparagus

4-5 chicken thighs, cut into 6 pieces

100g smoked pancetta or bacon, cubed

3-4 shallots, sliced

2 cloves garlic, crushed

1 green chilli, finely chopped or 1 tsp chilli powder to taste

1 tbsp rosemary, very finely chopped

1 400g tin chopped tomatoes

1 tsp sugar

Salt and pepper for seasoning

300g dried spaghetti pasta

50g parmesan cheese, grated

What to do:

1. Trim the ends of the asparagus then chop the spears into 4-5 pieces.

2. Fry the chicken for 5-6 minutes in a hot pan with some oil then add the pancetta, shallots, garlic, chilli and rosemary and cook over a medium heat for a further 3-4 minutes.

3. Add the asparagus and chopped tomatoes then simmer for another 3-4 minutes. Season with salt, pepper and sugar.

4. Meanwhile, cook the pasta to the packets instructions in boiling salted water, drain then add to the sauce, grate over some parmesan cheese before serving.




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