Saturday, 5 June 2010
Recipe: Chicken Pasta
2 portions of pasta (I use 1 mug of pasta for 2 people)
2 chicken thighs, trimmed and cut into bite size pieces
1 red pepper, deseeded and chopped
1 small onion, peeled and chopped
1 roasted red pepper
4 sundried tomatoes
2 cloves garlic, peeled
salt and pepper
In a pan of salted water cook the pasta as per the instructions.
Stir fry the chicken, onion and pepper in olive oil until cooked.
Meanwhile in a food processor add the roasted red pepper, sundried tomatoes and garlic, process until a rough paste is made.
Add olive oil until the paste is liquid enough to coat the pasta, season with salt and pepper.
You will only need half this paste for this dish, but the remainder can be stored in a screw top jar in the fridge to be used another day.
Add half the paste to the chicken and vegetables.
When the pasta, chicken and vegetables are cooked drain the pasta return it to the saucepan and add the chicken and mix.
Serve sprinkled with Parmesan Cheese and crusty bread.