The flavours of Chili and Lime go so well together and this is a great recipe if you have leftover cooked chicken or if you are thinking of what you can make with those chicken breasts you bought.
You will need:
- 2 cups cooked chicken chopped or 2 breasts chopped
- 2 cups small bow tie pasta- measured uncooked
- 1/2- 1 cup starchy pasta water (just before straining pasta)
- 1 red chili
- 2 cloves garlic- crushed
- 1 sweet red pepper half sliced into strips and 1/2 pepper grated on box grater
- 1 tomato -chopped fine or grated on box grater
- 2-4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp pepper
- 1/4 tsp salt (more to taste)
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp lime zest
- 1 lime juiced
- 2 tbsp fresh cilantro
Step 1: prep all ingredients. Chop chicken (fresh or cooked) slice chili, sweet pepper, chop cilantro and crush garlic.
Step 2: in large pot boil water and once boiling add 1 tbsp salt and pasta. Cook to directions on package to al dente (which means "to the tooth or a bit hard)
Step 3: In a large saute pan add olive oil, chicken and spices. Add oregano, cumin, chili powder and cayenne. If you find the pan getting dry add bit more oil as necessary.
Step 4: add sweet pepper and tomato can be chopped or I like to cut a tomato in half and grate it into the pan leaving the skin to discard. I do this with 1/2 the sweet pepper as well. It makes a bit of a simple sauce.
Step 5: add remaining ingredients. vinegar, lime juice and bit of zest. Cook 1 minute.
Step 6: add pasta and 1/2 cup of starchy pasta water.Do not underestimate the power of the pasta water to finish pasta and make it smooth and silky. Toss and combine, if too dry add a bit more water. Finish off heat with chopped cilantro. Taste and add more salt and pepper if necessary.
Step 7: serve with a drizzle of good olive oil.
I like to serve with some toasted bread rubbed once with a raw clove of garlic and a bit of good olive oil and sea salt or you can take a chunk of tomato and squish it on the the bead as well.
The Tuscans call this kind bread Fettunta which means oily bread.