Ingredients
200g wholemeal penne (I use the Barilla brand)
Olive oil
¼ cup lime juice (from the bottle is ok too) *
1 small chilli chopped (or say a good teaspoon of the Gourmet Garden tube stuff) *
1-2 garlic cloves, crushed *
1 tablespoon soy sauce *
1 teaspoon sesame oil plus extra for cooking chicken *
2 tablespoons sherry (more if you want to have a glass while you cook) *
500g chicken tenderloins
1 red capsicum, thinly sliced
5-6 big fat mushrooms, sliced
1 massive handful of baby spinach leaves
1 can of corn kernels, drained
Fresh mint leaves
Fresh coriander leaves
Fresh flat-leaf parsley leaves
Method
Cook the pasta in a large saucepan of boiling salted water, following packet instructions or until just tender. Drain, rinse, chuck it back in the saucepan and drizzle over some olive oil.
Have a sip of sherry.
Put all the ingredients with a * in a bowl and whisk well. Set aside.
Have a sip of sherry.
Heat a fry pan on the stove, and when it's good and hot, splash on some sesame oil then add the chicken tenderloins in batches and cook for 3-4 minutes each side. Don't over-crowd the pan.
Refill your sherry glass and have another sip.
When the chicken is done, throw the capsicum and mushrooms into the same pan, cook them for 2-3 minutes, then add the spinach and corn.
Sip, sip sip.
Throw the pasta over the vegies. Shred the chicken with your hands (have a sip of sherry first) and throw that over the vegies. Mix well.
Set the table, open some wine, and pour an advance glass for yourself.
Spoon the pasta mixture into serving bowls. Scatter the mint, coriander and parsley over the top and spoon on a little of the sauce. Just a little. It's not about making the pasta swim, it's about exciting it.
Have some more wine. Try to remember to call your family to the table.
