This dish was developed by chance, based on what I had left in my bags and some fresh ingredients I purchased before setting up camp. I wasn’t sure if using coconut cream would work with Italian style noodles, but it does! It gives the pasta a nice creamy finish without being too heavy. Add as many veggies as you like to the recipe, I kept it simple here but as always adjust to whatever you have at hand.

Ingredients:

200g spaghetti
1 large chicken breast, sliced thinly
3 cloves garlic, finely chopped
Pinch red chilli flakes
100ml coconut cream
100g baby spinach
½ lemon, juiced

Method:

  1. Cook pasta in a pot of boiling water according to packet directions, drain and set aside.
  2. Heat a large frypan with 1 teaspoon of oil, add chicken and brown on all sides before adding garlic and chilli. Cook for 1 minute before adding coconut cream, bring to the simmer before adding spinach, stir through to wilt.
  3. Add pasta to the pan with lemon juice, season well with salt and lots of cracked black pepper. Divide between plates and serve.

Serves 2

TIPS:

  • Bring the sauce to a simmer, not a boil as coconut cream can easily split with high heat.

SUBSTITUTIONS:

  • Hokkien or rice noodles can be used in place of spaghetti
  • Pork or fish can be used in place of chicken
  • Fresh chilli, finely chopped can be used in place of dried
  • Broccoli, beans or Asian style green veggies can be added
  • Lime can be used in place of lemon

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