Spicy chicken pasta with dukkah crumbs

Packing a punch in heat and flavour, this spicy chicken pasta is a fantastic midweek dinner meal that can be whipped up in just 30 minutes. Sprinkle with dukkah crumbs for added tastiness.
Spicy chicken pasta with dukkah crumbs



1.Bring the water to the boil in a medium saucepan. Add chicken, return to the boil. Reduce heat; simmer, partially covered, for 10 minutes or until chicken is just cooked through. Remove chicken from water; cool for 10 minutes, then shred coarsely.
2.Meanwhile, cook pasta in a large saucepan of boiling water until just tender. Drain, reserving ½ cup cooking water. Return pasta to pan.
3.Process the bread until finely chopped.
4.Heat 2 Tbsp of the oil in a frying pan; cook onion, stirring, for 5 minutes or until softened. Add garlic, chilli and anchovies; cook, stirring, for 1 minute or until fragrant. Add chilli mixture to pasta with chicken, rocket and reserved cooking liquid; toss to combine.
5.Heat 2 Tbsp of the remaining oil in same frying pan over medium heat. Add breadcrumbs; cook, stirring, for 5 minutes or until golden. Stir in dukkah.
6.Sprinkle pasta with dukkah crumbs. Drizzle with remaining oil.

For a milder flavour, remove the seeds from the chillies. Instead of dukkah crumbs, you could top with chopped toasted pine nuts or pistachios.


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