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Peri Peri Chicken Pasta

Peri Peri Chicken Pasta

with Fresh Tagliatelle, Cheddar and Parsley

Extra Rapid
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Tags:RapidSpicy
Allergens:EggGlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time10 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

200 grams

Fresh Tagliatelle

(ContainsEgg, Gluten)

1 pot(s)

Peri Peri Seasoning

1 pack(s)

Tomato Passata

1 unit(s)

Sun-Dried Tomato Paste

200 grams

Cooked Pulled Chicken

60 grams

Cheddar Cheese

(ContainsMilk)

40 grams

Rocket

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2255 kJ
Energy (kcal)539 kcal
Fat16.0 g
of which saturates8.0 g
Carbohydrate52 g
of which sugars12.0 g
Protein44 g
Salt3.17 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Knife
Saucepan
Sautépan or large frying pan
Colander
Bowl
Grater
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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!