Serves 6 ... you will need:
500g wholewheat pasta
1 onion cut into large chunks
2 skinless chicken fillets
4 tablespoons marinade
4 tablespoons sweet chilli sauce
2 tablespoons fiery pesto
Small pot creme fraiche or quark
Tin of chopped tomatoes
Pack of chestnut mushrooms
Fresh, chopped coriander
Pre-heat the oven to 200 degrees then place the chicken fillets with the marinade (coating all the surface of the chicken) into a small roasting dish & when up to temperature, place in the oven for 30 minutes.
Meanwhile, heat a pan of boiling water & add the pasta & cook til al dente then drain.
In a separate pan, heat the tomatoes, mushrooms, sweet chilli sauce, onions, creme fraiche (or quark) & pesto then simmer. Once the chicken is cooked, cut into bite sized pieces then add to the sauce with all the juices. Mix in well then add the pasta.
Garnish with fresh coriander if desired & serve hot with home-made garlic bread.
You can alter this to your very own diet & taste ... for a thicker sauce add more tomatoes, creme fraiche, add more sweet chilli sauce if you want it sweeter ... experiment! Eye watering deliciousness so go easy on the spicy ingredients if you want it milder (I used classic for this recipe) ... enjoy!