Spicy Pasta

Enjoy a chicken pasta dish with a difference with Nancy Lam's spicy concoction, flavoured with chilli, oyster sauce and soy sauce
By Nancy Lam
Spicy Pasta
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 200 g fusilli pasta, three-coloured
  • 1 pinches salt
  • 1 drops olive oil
  • 1 tbsp vegetable oil
  • 1 slices ginger, finely chopped
  • 200 g chicken breast fillets, sliced
  • 1 small onion, finely chopped
  • 50 g carrots, cut into medium-sized chunks
  • 50 g broccoli, cut into small florets
  • 50 g courgettes, cut into medium-sized chunks
  • 50 g yellow peppers, cut into medium sized chunks
  • 400 g canned chopped tomatoes
  • 1 tsp chilli paste
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 pinches freshly ground black pepper


1. Bring a pan of water to the boil and cook the pasta for 10 minutes with the salt and olive oil until al dente. Drain the pasta in a colander and set aside.

2. Heat the vegetable oil in a wok, add the ginger and garlic, and stir-fry until fragrant.

3. Add the chicken, and stir-fry for 2-3 minutes. Tip in the onion, followed by the carrot, broccoli, courgette and yellow pepper.

4. Add the canned tomatoes, chilli paste, oyster sauce and soy sauce. Cook for 5 minutes, stirring now and then, until the chicken is cooked through.

5. Stir in the cooked pasta, making sure it is evenly covered in the mixture, and serve at once.

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