Roast chicken and pepper pasta
This pasta dish is quick to prepare and healthy too. It's ideal to make from any leftover roast chicken, while the peppers add a Mediterranean flavour.
Serves: 4
Each portion contains...
| Calories | Sugars | Fat | Saturates | Salt |
| 690 | 3g | 34g | 4g | 0.2g |
| 35% | 3% | 49% | 20% | 3% |
... of an adult's Guideline Daily Amount
350g (12oz) farfalle pasta
110g (4oz) almonds, toasted
2 garlic cloves
20g (1oz) basil
1/2 x 350g (12oz) jar roasted red peppers, drained and roughly chopped
5tbsp olive oil
200g (8oz) roast chicken, shredded
1.Cook the pasta according to packet instructions.
2.Meanwhile, whiz together the almonds, garlic, basil, peppers and olive oil in a food processor to make a rough paste.
3.Season the paste well and stir into the drained pasta, along with the shredded chicken and a little of the pasta cooking water to loosen the paste a little. Warm through and serve.
Top tip: If you want to roast your own peppers, pop 3 into a hot oven until charred. Put in a sealed plastic bag, cool, peel and remove the core and seeds.
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Roo, 3 months [Offensive? Unsuitable? Report this comment.]
This recipe is nasty. I think it has been posted as a joke. It needs so much alteration it is not funny. The almonds totally do not work.