Creamy Roasted Red Pepper & Chicken Pasta
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 200 g red onion (peeled and sliced)
- • 4 garlic cloves (peeled and crushed)
- • 300 g roasted red peppers in vinegar (drained weight) (roughly chopped)
- • 500 g passata
- • 90 g Philadelphia Lightest (or other low fat cream cheese)
- • 3 tbsp balsamic vinegar
- • 1 tsp Worcestershire sauce
- • 1 vegetable stock pot (added without water)
- • 1/2 tsp sweet smoked paprika
- • 1/2 tsp dried basil
- • 200 g dried pasta
- • 3 skinless chicken breasts (cubed into 2cm pieces)
- • 300 g mushrooms (sliced)
- • low calorie cooking spray
- • salt and pepper to taste
Preparation Steps
Add the onion, garlic and red peppers to a saucepan and gently fry over a medium heat for 10 minutes, or until the onions have softened and cooked through.
Add the rest of the sauce ingredients, stir to combine and blend until smooth. Season with salt and pepper to taste.
Add the dried pasta to a saucepan of boiling water and cook for 10 minutes until tender (or follow the cooking instructions on your pasta packet as times may vary slightly).
While the pasta is cooking, add the chicken into a frying pan. Spray with low calorie cooking spray and cook gently over a medium heat for 5 minutes until the outside of the chicken has turned white.
Add the sliced mushrooms to the frying pan and cook for 2 minutes until softened slightly.
Add the blended sauce to the frying pan and simmer for a further 5 minutes, until the chicken is cooked and white throughout.
When the pasta is cooked, drain the water off and mix the pasta with the chicken and sauce. Season with salt and pepper to taste and serve.