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Peri Peri Chicken Pasta
Peri Peri Chicken Pasta

Peri Peri Chicken Pasta

with Fresh Tagliatelle, Cheddar and Parsley

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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

1

Bell Pepper

(May contain traces of: Celery)

2

Garlic Clove**

1

Flat Leaf Parsley

200

Fresh Tagliatelle

(Contains: Egg, Cereals containing gluten)

1

Peri Peri Seasoning

1

Tomato Passata

25

Sun-Dried Tomato Paste

200

Cooked Pulled Chicken

60

Mature Cheddar Cheese

(Contains: Milk)

40

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

Instructions

Get Prepped
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).

Simmer!
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.

Finish and Serve
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!

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Explore Similar Recipes

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