Peperoncino Chicken with Pasta and Avocado Cream

How to prepare peperoncino chicken with pasta and avocado cream

1. Cut the chicken breast into 4 strips lengthwise. Season with salt and black pepper and just a drop of oil, enough to prevent sticking to the grill. Massage well.
2. Cook the pasta in salted water according to package directions. Drain when cooked.
3. Heat a grill pan (preferably cast iron; or a regular cast iron pan) for 5 minutes over high heat. Place the chicken strips in the pan (they should sizzle when you put them in) and leave for 3-4 minutes per side until nicely browned all over. Remove from pan.
4. Dice the red onion into very small cubes and sprinkle with a little salt.
5. In a blender, mix the avocado with lemon juice, water and a little salt until you have a fine, smooth puree.
7. In a regular pan, not too wide (approx. 20-22 cm), add the chili oil and 1/2 of the hot pepper paste left over from making the oil. When it sizzles, add the chicken pieces and let them fry for about 1 minute per side, just enough to absorb and get coated with sauce. Flip them a few times so they get soaked in sauce all over. Remove from pan.
8. In the remaining sauce, add the pasta and saute over medium heat, stirring often until they too are coated and absorb the rest of the sauce. Taste for salt, you'll probably need a little more.
9. To serve: place the pasta in a small bowl/plate and set it on a wide platter. Alongside, spread the avocado puree "artistically" and sprinkle red onion cubes over it (as much as you like). Place the chicken pieces over the avocado. Alongside, place tomato pieces (on my platter there's a green tomato variety).

Print