Monday, August 10, 2020



This bang bang pasta is ready in about 50 minutes with an addictive no-cook sauce that is easy to make.



  • spray oil
  • 1 tsp of paprika
  • 1 red pepper, diced
  • salt and black pepper
  • 2 tsp of sriracha sauce
  • 1/2 tsp of garlic powder
  • 1/2 tsp of onion powder
  • 2 cloves of garlic, crushed
  • 1 small onion, halved and sliced
  • 1 small zucchini (courgette), diced
  • 1/4 cup (4 tbs) of Sweet Chilli Sauce
  • 300g (10.5oz) of uncooked spaghetti
  • 1/4 cup (4 tbs) of low-fat cream cheese
  • 1 cup (240ml) of low sodium chicken stock
  • fresh chopped parsley or cilantro (optional)
  • 500g (17.50z) of chicken breast (raw), sliced thinly



  1. Spray a deep frying pan over a medium-high heat with spray oil.
  2. Add the chicken, paprika, onion powder, garlic powder, salt and black pepper
  3. Fry until lightly browned, remove and set aside.
  4. Spray the frying pan with some more spray oil
  5. Add the onion and a little bit of the stock to deglaze the pan.
  6. Fry the onion until translucent and softened.
  7. Add the garlic and continue to fry for a further 1 min.
  8. Add the zucchini and red pepper. Stir to combine
  9. Add back in the chicken and stock and simmer to reduce down a little.
  10. In the meantime cook the pasta according to package instructions until al dente and drain.
  11. Add the sriracha sauce to the chicken and vegetables, stir to combine.
  12. Add the pasta, cream cheese and sweet chilli sauce.
  13. Toss till combined and the sauce is lovely and creamy and velvety (couple of minutes).
  14. Season with salt and black pepper to taste if needed, stir through some chopped parsley or cilantro. Enjoy your cooking!