Peri Peri Chicken Pasta
with Fresh Tagliatelle, Cheddar and Parsley
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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!
