Roast chicken and pepper pasta
This pasta dish is quick to prepare and healthy, too. It's ideal to make from leftover roast chicken, while the peppers add a Mediterranean flavour
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Prep time: 10 mins
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Cooking time: 10 mins
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Total time: 20 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
To roast your own peppers, pop three into a hot oven until charred. Put in a sealed plastic bag, cool, peel and remove the core and seeds.
- 350g (12oz) farfalle pasta
- 110g (4oz) almonds, toasted
- 2 garlic cloves
- 20g (1oz) basil
- ½ x 350g (12oz) jar roasted red peppers, drained and roughly chopped
- 5tbsp olive oil
- 200g (8oz) roast chicken, shredded
Method
- Cook the pasta according to packet instructions.
- Meanwhile, whiz together the almonds, garlic, basil, peppers and olive oil in a food processor to make a rough paste.
- 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.
Nutritional information per portion
- Calories 690(kcal)
- Fat 34.0g
- Saturates 4.0g
- Sugars 3.0g
- Salt 0.2g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Roo, posted 1 year ago
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.
