Stranger Foods

Creamy roasted red pepper and chicken pasta

Serves 6 | Prep 5 mins | Cook 22 mins

This tasty pasta dish uses ready-to-eat peppers for ultimate convenience, saving you time and effort. It’s perfect for the fussy eaters among us, as the majority of the veg is hidden in the sauce! We love reducing food waste, and this dish works wonderfully with so many leftover veggies. Feel free to throw in whatever’s waiting to be used up in the fridge and it will still taste amazing!

Source: Pinch of Nom Comfort Food

Ingredients

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Imperial

x0.5

200 g dried pasta, such as spaghetti, linguine, fusilli lunghi or vermicelli
3 skinless chicken breasts, cut into 2 cm cubes (visible fat removed), about 150 g each
300 g mushrooms, thinly sliced
sea salt and freshly ground black pepper

For the sauce

low-calorie cooking spray
1 large red onion, peeled and sliced
4 cloves garlic, peeled and crushed
300 g roasted red peppers in vinegar, roughly chopped (drained weight)
500 g passata
90 g low-fat cream cheese
3 tbsp balsamic vinegar
1 tsp Henderson’s relish or Worcestershire sauce
1 vegetable stock pot
½ tsp sweet smoked paprika
½ tsp dried basil

Instructions

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°F

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Spray a saucepan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic and red peppers and fry gently for , or until the onion has softened and cooked through. Add the remaining sauce ingredients (there’s no need to add water with the stock pot), stir and blend with a stick blender or in a food processor until smooth. Season with salt and pepper.
Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions.
While the pasta is cooking, spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the chicken and cook gently for until the outside of the chicken has turned white. Add the sliced mushrooms and cook for until softened slightly, then add the blended sauce to the frying pan and simmer for a further , until the chicken is cooked through.
When the pasta is cooked, drain and mix it with the chicken and sauce. Season to taste with salt and pepper and serve.

Nutrition

Per Serving	% Daily Value
Calories 297 kcal	14.8%
Total Fat ? g	?%
Saturated Fat ? g	?%
Carbohydrates 38 g	13.8%
Dietary Fibre ? g	?%
Sugars ? g	?%
Protein ? g	?%
Sodium ? g	?%

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