Vivera Chicken Pasta
With Roasted Red Pepper Ragu and Garlic Ciabatta Fingers
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Garlic Clove
175 grams
Vivera Plant Chicken Pieces
1 pot(s)
Dried Italian Herbs
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 sachet(s)
Vegetable Stock Powder
200 grams
Penne Pasta
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Ciabatta
Not included in your delivery
2 tbsp
Olive Oil
200 milliliter(s)
Water for the Ragu
Instructions
Preheat your grill to high. Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Halve the pepper and discard the core and seeds, slice thinly. Peel and grate the garlic (or use a garlic press).
Pop the pepper onto a baking tray, drizzle with oil and season with salt and pepper. Spread out in a single layer. Grill on the top shelf until starting to char and become tender, 9-12 mins. Turn halfway through cooking.
Heat a drizzle of oil in a large frying pan on a medium high heat. When hot add the Vivera chicken and cook stirring occasionally until golden brown all over, 4-5 mins. Next, add half of the the garlic and Italian herb and cook for a further 1 minute. Add the chopped tomatoes, veg stock powder and water (see ingredients for amount). Once the red pepper is charred pop it in the pan and stir it through. Turn the heat down to medium and simmer until thickened slightly, 15-20 mins.
After the sauce has simmered for 5 minutes. Cook the pasta and cook until tender, 12 mins. Once cooked, drain in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together.
Roughly chop the parsley (stalks and all). Pop half of the parsley in a small bowl along with the remaining garlic and oil (see ingredients for amount). Halve the ciabatta as if you were making a sandwich and spread the garlic, parsley oil mixture evenly across the cut side. Grill on the top shelf until crisp and golden, 2-4 mins. Cut each ciabatta half into 4 fingers lengthways.
Mix the pasta through the sauce. Reheat if needed. Share between your bowls and top with the garlic ciabatta fingers. Sprinkle over the remaining parsley . Buon Appetito!
