Zesty Pan-Seared Chicken and Asparagus with Spicy Garlic Red Sauce Pasta
This recipe offers a delightful interplay of textures and bold flavors, beginning with succulent pan-seared chicken, perfectly browned and juicy. The crisp-tender asparagus, bright green and earthy, provides a refreshing contrast to the hearty, al dente pasta. What truly elevates this dish is the vibrant red sauce, generously infused with pungent garlic and a lively kick from fresh jalapenos, creating a truly exhilarating taste experience. Each element is prepared simply yet expertly, ensuring a cohesive and utterly satisfying meal that feels both comforting and exciting. It's a testament to how simple, fresh ingredients can be transformed into a memorable culinary masterpiece.
Ingredients
- •200g boneless, skinless chicken breast
- •200g pasta, such as fusilli or farfalle
- •15ml olive oil
- •3-4 cloves garlic, minced
- •1-2 fresh jalapenos, thinly sliced, seeds removed for less heat
- •200g asparagus spears, trimmed and cut into 3cm pieces
- •150ml red sauce
- •Salt, to taste
- •Black pepper, to taste
- •Optional: 5g onion powder for depth
- •Optional: 2 green onions, thinly sliced for garnish
Dietary Info
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain, reserving about 50ml of pasta water.
- 2
While the pasta cooks, pat the chicken breast dry and season with salt and black pepper. Heat 5ml olive oil in a large skillet over medium-high heat.
- 3
Add the chicken to the hot skillet and pan-sear for 6-8 minutes per side, or until golden brown and cooked through. Remove chicken from skillet, let it rest, then slice into bite-sized pieces.
- 4
In the same skillet, add the remaining 10ml olive oil. Add the cut asparagus pieces and sauté for 3-5 minutes until crisp-tender. Add the minced garlic and sliced jalapenos, and sauté for another 1-2 minutes until fragrant.
- 5
Stir in the red sauce, reserved pasta water, and optional onion powder. Bring to a gentle simmer.
- 6
Add the cooked pasta to the skillet with the sauce and vegetables. Toss to coat everything evenly.
- 7
Return the sliced chicken to the skillet, tossing gently to combine and warm through.
- 8
Divide the spicy garlic red sauce pasta with chicken and asparagus between two plates. Garnish with fresh green onions if using, and serve immediately.
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