Chicken and pepper pasta melt

I don’t have a leftovers recipe this week as my family went out for Sunday lunch this week, so instead here is a fail safe recipe that I have been using for years. It is a simple and fast dish that is perfect for weeknights.

Chicken and pepper pasta melt 

  • 1 tbsp olive oil
  • 4 chicken breasts, cut into strips
  • 1 red pepper, seeds removed and sliced
  • 1 yellow pepper, seeds removed and sliced
  • 1 green pepper, seeds removed and sliced
  • 500g passatta sauce
  • 1 tbsp mixed herbs
  • 250g pasta (I used fusilli)
  1. Add the pasta to a large pan of water and bring to the to boil. Reduce the heat and boil uncovered for 12 minutes, stirring occasionally.
  2. Meanwhile heat the oil in a large frying pan, add the chicken and fry for around 3 minutes until sealed. Add the peppers and cook for another 3-4 minutes.
  3. Drain the pasta and return to pan. Add the chicken and peppers, then the passatta and herbs and heat through for a few minutes, stirring constantly.

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2014-03-18 17.36.12

Looks pretty good right? Super fast too =)

Bye for now,

Hayley x

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