Peri Peri Chicken Pasta

Name: Peri Peri Chicken Pasta with Fresh Tagliatelle, Cheddar and Parsley
Total time: 10 min
Yield: 2
Cuisine: Portuguese
Ingredients: 1 Bell Pepper; 2 Garlic Clove**; 1 Flat Leaf Parsley; 200 Fresh Tagliatelle; 1 Peri Peri Seasoning; 1 Tomato Passata; 25 Sun-Dried Tomato Paste; 200 Cooked Pulled Chicken; 60 Mature Cheddar Cheese; 40 Wild Rocket; 100 Water

with Fresh Tagliatelle, Cheddar and Parsley

Mimi MorleyPublished on December 15, 2020

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Tags:

Rapid

•Spicy

Allergens:

Egg

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

(May contain traces of: Celery)

Garlic Clove**

Flat Leaf Parsley

200

Fresh Tagliatelle

(Contains: Egg, Cereals containing gluten)

Peri Peri Seasoning

Tomato Passata

Sun-Dried Tomato Paste

200

Cooked Pulled Chicken

Mature Cheddar Cheese

(Contains: Milk)

Wild Rocket

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)539 kcal

Energy (kJ)2255 kJ

Fat16 g

of which saturates8 g

Carbohydrate52 g

of which sugars12 g

Protein44 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sautépan or large frying pan

•Garlic Press

•Medium Saucepan

•Knife

•Colander

•Bowl

•Grater

Cooking Instructions and Tips

Bring a large saucepan of water to the boil with 0.5 tsp of salt.Heat a drizzle of oil in a large frying pan on medium high heat.While the oil is heating up, halve the pepper and discard the core and seeds. Slice into thin strips. Add the pepper to the hot oil and fry until tender and coloured, 3-4 mins.Meanwhile, peel and grate the garlic (or use a garlic press), finely chop the parsley (stalks and all).

Add the pasta to the boiling water and simmer until tender, 3-4 mins. Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.Meanwhile, once the pepper is soft, add the garlic and peri peri seasoning and stir together. Cook for 1 minute.Pour in the passata, water (see ingredients for amount) and add the sundried tomato paste.Season with salt, pepper and a pinch of sugar.Add the pulled chicken, stir together, bring to the boil and simmer until the sauce has reduced slightly and the chicken is piping hot, 2-3 mins.

Taste the sauce and add salt, pepper and sugar if you feel it needs it. Add the drained pasta to the sauce and toss together. TIP: Add a splash of water if the sauce has reduced too much.Serve the pasta in bowls and grate over the cheese. Sprinkle over the parsley.Serve with a handful of rocket on top and enjoy!