Pata-Tuesday: Spicy fusilli with chicken and vegetables

Its getting cold out there and I am feeling more and more like warm, spicy sauces and nice warm filling dishes. This pasta dish was inspired by something I ate the other day at a local Italian and was a lovely dinner and a just as nice lunch the next day!

Spicy fusilli with chicken and vegetables (for 2 hungry people)

ingredients:

- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 2 red chillies, deseeded and chopped
- 1 bunch of fresh basil, stalks chopped
- 2 small chicken breasts, diced
- 1 courgette chopped
- 1 red pepper chopped
- 1 can of tomatoes
- 1 tbsp of tomato puree
- 1 tbsp of sundried tomato puree
- a handful of plum tomatoes, halved
- 2 tbsp of cream cheese
- lots of salt and pepper
- a teaspoon of oregano
- a tsp honey
- cooked wholemeal fusilli for 2

preparation:

Heat the olive oil and add the chilli, garlic and the basil stalks. After 2 minutes add the chicken and season with salt, pepper and oregano.
Fry for about 4 minutes and add the chopped vegetables.
Fry for another 3 minutes and add canned tomato with a bit of water, then stir in the 2 purees.
Add the honey.
Stir well and simmer covered for 20mins.
When chicken is cooked and tender and sauce is looking ready, mix in the basil and the cream cheese and cook for another 5 minutes.
Mix with the fusilli and serve.