Red hot chili pasta (hot tomato sauce with spaghetti and chicken filet)

Name: Red hot chili pasta (hot tomato sauce with spaghetti and chicken filet)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Chicken filet; 1 Onion; 2 Garlic cloves; 2 red chillies; 1 (approx. 300 g) Courgette; 500 g Tomatoes; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 300 g Spaghetti; 7-10 Tbsp red chillies

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Chicken filet
1 Onion
2 Garlic cloves
2 red chillies
1 (approx. 300 g) Courgette
500 g Tomatoes
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
7-10 Tbsp Sweet peppers
1 pinch Sugar
300 g Spaghetti
7-10 Tbsp red chillies

Directions

1
Wash the meat, dab dry and cut into cubes. Peel onion and garlic and dice finely. Wash chillies, cut lengthwise, remove seeds. Cut the pods into fine rings.
2
Clean and wash the zucchini and cut them into long strips with a peeler. Wash, clean and chop the tomatoes. Heat oil in a pan. Sauté the meat in it while turning. Season with salt and pepper.
3
Add the onion, garlic and chilli, fry briefly. Stir in the tomato paste and sweat in. Add tomatoes, bring to the boil and simmer for about 10 minutes at low heat. Season to taste with salt, pepper, paprika and sugar.
4
Add the zucchini 3 minutes before the end of cooking time. Meanwhile prepare pasta in boiling salted water according to package instructions. Drain, drain and mix with the sauce. Heat again briefly and arrange on plates.
5
Garnish with chilli peppers.