1 Pack chicken diced thighs
1 Diced red onion
100g Mascarpone cheese
100g Crème fraiche
½ Chopped chilli
1 tbsp Tomato puree
3 Basil leaves
4 Spring onions
50g Grated parmesan
2 Cloves garlic (crushed)
1 Vegetable stock cube
1 tsp Brown sugar
¼ tsp Chilli flakes
Pinch of salt & pepper
Step 1 Drizzle a large frying pan with olive oil
Step 2 Add the diced chicken thighs to the pan and lightly fry until they browned and juicy
Step 3 Bring a pan of salted water to the boil
Step 4 Remove the chicken from the pan and set aside in a bowl, ready to come back to later
Step 5 Next, add the pasta to the boiling water.
Step 6 Then add the diced onions, spring onion, garlic and chilli into the pan and stir until soft
Step 7 Next up, throw in the mascarpone, crème fraiche and tomato puree – let this all simmer for 2-4 minutes for the flavours to infuse.
Step 8 For an extra kick of flavour, go in with the basil, parmesan and chilli flakes
Step 10 Once the sauce is looking gloriously silky, stir through the stock cube with a mugful of pasta water, and sprinkle in the brown sugar
Step 11 Next, add the cooked chicken to the sauce to let it fully cook through and take on all those flavours you favour.
Step 12 Leave the sauce to simmer whilst you drain the pasta, then place a generous portion of pasta in a bowl and heavily coat in your spicy sauce.
Step 13 Top with the remaining parmesan and enjoy!