Fettuccine "Red Hot Chili Chicken"
2 servings
180 minutes
Fettuccine 'Red Hot Chili Chicken' is a bold blend of Italian culinary classic and fiery temperament. Originating from the depths of Mediterranean cuisine, this dish gains unique spiciness from 'Sole Rosso' sauce and hot chili. Tender chicken fillet marinated in kefir adds softness and juiciness, while fresh basil and orange juice introduce unexpected citrus notes. Fettuccine cooked to perfect al dente absorbs the rich aromas of the sauce, turning into a true gastronomic delight. Served with olives, parmesan, and herbs makes it festive and unforgettable. This dish is perfect for lovers of spicy cuisine who appreciate the balance of flavors and textures while seeking new gastronomic experiences.
1
Marinate the chicken in kefir for 2 hours.
- Chicken breast fillet: 100 g
- Low-fat kefir: 1 l
2
Prepare the 'Sole Rosso' sauce: chop tomatoes in their own juice, mix with freshly squeezed orange juice, add chopped basil and spices to taste.
- Plum tomatoes in their own juice: 100 g
- Orange juice: 20 ml
- Basil: 1 bunch
- Spices: to taste
3
Boil the fettuccine until al dente. (this means to remove it from the heat one minute earlier than the cooking instructions) Drain the water.
- Fettuccine pasta: 100 g
4
Cut the chicken into pieces and fry in olive oil over high heat for a couple of minutes.
- Chicken breast fillet: 100 g
5
Add finely chopped onion, 'Sole Rosso' sauce, and olives, and leave in the pan for one minute, stirring constantly.
- Onion: 100 g
- Pitted olives: 50 g
6
Reduce the heat, add chili sauce and pre-cooked al dente fettuccine. Sauté for 2-3 minutes, stirring constantly.
- Chili sauce: to taste
- Fettuccine pasta: 100 g
7
Serve on the table, sprinkled with Parmesan cheese and chopped herbs.
- Grated Parmesan cheese: 100 g
- Green: 1 bunch