Bang Bang Chicken Pasta

Ingredients

• 500g (17.5oz) of chicken breast (raw), sliced thinly
• 1 teaspoon  of paprika
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• salt and black pepper
• spray oil
• 1 small onion, halved and sliced
• 2 cloves of garlic, crushed
• 1 small zucchini (courgette), diced
• 1 red pepper, diced
• 1 cup (240ml) of low sodium chicken stock
• 2 teaspoons of sriracha sauce
• ¼ cup (4 tablespoons) of Sweet Chilli Sauce
• ¼ cup (4 tablespoons) of low-fat cream cheese
• 300g (10.5oz) of uncooked spaghetti
• fresh chopped parsley or cilantro (optional)

Instructions

1. Spray a deep frying pan over a medium-high heat with spray oil.
2. Add the chicken, paprika, onion powder, garlic powder, salt and black pepper
3. Fry until lightly browned, remove and set aside.
4. Spray the frying pan with some more spray oil
5. Add the onion and a little bit of the stock to deglaze the pan.
6. Fry the onion until translucent and softened.
7. Add the garlic and continue to fry for a further 1 min.
8. Add the zucchini and red pepper. Stir to combine
9. Add back in the chicken and stock and simmer to reduce down a little.
10. In the meantime cook the pasta according to package instructions until al dente and drain.
11. Add the sriracha sauce to the chicken and vegetables, stir to combine.
12. Add the pasta, cream cheese and sweet chilli sauce.
13. Toss till combined and the sauce is lovely and creamy and velvety (couple of minutes).
14. Season with salt and black pepper to taste if needed, stir through some chopped parsley or cilantro (optional).
15. Serve and enjoy!!