Best Spicy Chicken And Tomato Pasta Recipes

Spicy Chicken image

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

5 tablespoons butter, divided
1 medium onion, chopped
6 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) tomato sauce
2 cups chopped green onions
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
1-1/2 teaspoons cayenne pepper
1/2 teaspoon hot pepper sauce
1 tablespoon salt
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1 teaspoon dried basil
1/4 teaspoon ground cumin
2 pounds boneless skinless chicken breasts, cubed
16 ounces angel hair pasta
1/2 cup sour cream

Steps:

Heat large saucepan or Dutch oven over medium heat; add 2 tablespoons butter. Cook and stir onion and garlic until tender, 2-3 minutes. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large shallow bowl, combine the salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat. Heat a large skillet over medium-high heat. Add remaining butter; cook chicken, in batches, until no longer pink. Add chicken to tomato sauce; simmer for 10 minutes., Cook pasta according to package directions; drain. Top with chicken mixture. Garnish with sour cream.

Nutrition Facts :

Simple Spicy Chicken Pasta image

Provided by craig_m89

Time 1h

Yield Serves 6

Number Of Ingredients 13

4 chicken breasts, cut into bite-size pieces
1 large onion, finely diced
2 cloves of garlic, crushed
2 red peppers, cut into bite-size pieces
2 x 400g tinned chopped tomatoes
2 tbsp Worcestershire Sauce
1/2 a lemon
1 tsp chilli flakes, alter depending on heat preference
1/2 chilli powder
250g cheddar cheese, grated
olive oil
salt
black pepper

Steps:

Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

Italian Chicken and Spicy Tomato Sauce image

Provided by Bonnie Traynor

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1 whole boneless skinless chicken breast, cut into small cubes
1 tablespoon olive oil
1 (14 1/2 ounce) can chopped tomatoes
6 -8 cloves garlic, chopped
1 tablespoon parsley
1 teaspoon Italian spices
1/2 teaspoon red pepper flakes (more if you like it hotter)
salt and pepper
1 tablespoon chopped onion
1 tablespoon tomato paste
1/4 lb penne pasta, cooked

Steps:

Cut raw chicken into small cubed pieces.
Place into skillet with Tbsp of olive oil.
Cook until the chicken is almost done.
Then add the chopped garlic and onion and continue to cook until the meat is completely cooked.
Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste.
Continue to cook for about 3-7 minutes more.
Then add in the tomato paste.
Cook about 5-7 minutes more to complete.
Meanwhile, heat the pasta according to the package directions.
After cooking the pasta, drain but do not rinse.
Serve the sauce over the pasta and enjoy!