Sweet Chilli Chicken Pasta

Since I've stopped including red meat in my diet, I resorted to chicken and fish. I love pasta so much, but it doesn't really taste that great if I don't use red meat. Until I read this recipe from New Idea. This recipe has everything I wanted to taste in pasta plus that sweet chili flavor that wows my taste buds.

Ingredients:

375 g angel hair pasta
1 tbsp olive oil
500 g chicken thigh fillets, sliced
1 red onion, thinly sliced
2 cloves garlic, crushed
1 carrot, halved, thinly sliced
1 green bell pepper, halved, thinly sliced
100 g sugar snap peas or plain snap peas
1/4 cup sweet chili sauce
2 tbsp soy sauce
2 tbsp barbecue sauce
thinly sliced spring onions for garnishing
thinly sliced fresh red chili for garnishing

Procedure:

1. Add pasta to a large saucepan of boiling salted water. Boil, uncovered, for 12 minutes or until tender. Drain. Cover to keep warm.
2. Meanwhile, heal oil in a frying pan. Add chicken in batches and cook until browned and cooked through. Remove from pan.
3. Add onion, garlic, carrot and bell pepper to same pan. Stir over heat until carrot is tender. Add sugar snap peas and cook for about 1 minute. Return chicken to pan with combined sauces and stir until chicken is warmed through.
4. Pour chicken mixture over pasta in pan and toss to combine.
5. Serve pasta garnished with thinly sliced spring onions and fresh red chili.

Source: New Idea magazine, October 8, 2005 edition