After the festive period I am always gagging to ditch the roasting pans and get back to food that I actually enjoy cooking. As soon as all the leftovers were finished on December 28th I ceased the opportunity to crack open my favourite cookbook and make a curry.
My favourite dish, which I actually had for dinner last night, is hands down ‘Gingered up Chicken Pasta’
Gingered up Chicken Pasta Recipe
2 Chicken Breasts cut into 5cm cubes
2 Finly Chopped Spirng Onions
4 tbsp Ginger Wine
Juice of 1 lime
1 tsp lime
Grinding of pepper
1 tbsp sunflower oil
½ Garlic clove finely chopped
1 finely chopped Scotch bonnet chilli
2 beef tomatos roughtly chopped
100g tagliatelle per person
- Season the chicken with the spring onion, ginger wine, lime juice, salt and pepper and cover in the fridge for 45 minuites
- Pour the oil in a wok placed over a high heat. Add the chilli and the garlic, stiring at all times so they do not burn, for about 2 mins untill you can smell the amazing fragrances. Then remove them from the oil and discard them. Remove the Chicken from marinade and and stir fry untill lightly browned. Add the tomatos and mariade, stir well, put a lid on the wok and then simmer for about 10 minuites untill chocken is fully cooked.
- Meanwhile cook the tagatellie accordning to the packet instructions. Once cooked drain, toss with a little olive oil and then the chicken and sauce, serve on four places and enjoy!