CHICKEN RED SAUCE PASTA RECIPE RECIPES

Name: Roasted pepper sauce for pasta or chicken
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 3 red peppers; 2 peeled red onions; 1 tbsp oil; ½ tsp dried thyme; 500g passata

ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN RECIPE | BBC ...

Roasted pepper sauce for pasta or chicken recipe | BBC ... image

A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty

Provided by Jane Hornby

Categories Condiment, Dinner, Lunch, Supper

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 5

Ingredients

3 red peppers
2 peeled red onions
1 tbsp oil
½ tsp dried thyme
500g passata

Steps:

Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

Nutrition Facts : Calories 115 calories, FatContent 4 grams fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.65 milligram of sodium

CHICKEN PESTO PASTA RECIPE | JAMIE OLIVER PASTA RECIPES

Chicken pesto pasta recipe | Jamie Oliver pasta recipes image

Everybody loves super-quick pasta pesto – adding chicken and green beans makes it a great weeknight supper.

Total Time 15 minutes

Yield 4

Number Of Ingredients 16

Ingredients

2 x 200 g skinless free-range chicken breasts
1 teaspoon fennel seeds
2 sprigs of fresh rosemary
2 tablespoons rapeseed oil
4-5 cloves of garlic
1-2 fresh red chillies
8 ripe cherry tomatoes
250 g green beans
1 big bunch of fresh basil
50 g blanched almonds
50 g Parmesan cheese plus extra to serve
2 tablespoons extra virgin olive oil
1 lemon
1 clove of garlic
300 g fresh lasagne sheets
200 g baby spinach

Steps:

1. Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
2. START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
3. Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.
4. Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.
5. Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.
6. Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.
7. Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.
8. Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
9. Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.

Nutrition Facts : Calories 581 calories, FatContent 27.3 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 48.6 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 1.1 g salt, FiberContent 7.1 g fibre

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