Eat Shop Save recipes Chicken tagliatelle with roasted red pepper sauce - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Eat Shop Save recipes Chicken tagliatelle with roasted red pepper sauce By You Magazine - July 31, 2019 The roasted red pepper sauce is a super-easy one to make and is absolutely delicious. It works amazingly well as a vegetarian dish, as well as with other meat and fish options – try swapping the chicken for mushrooms or prawns. It’s also a great way to sneak vegetables into fussy eaters. Since the sauce is so versatile, it’s worthwhile making an extra batch or two, cooling and freezing in individual portions in ziplock bags. Faith Mason SERVES 2 2 large red peppers, cored, deseeded and chopped 1 large red onion, roughly chopped 2 garlic cloves, finely chopped olive oil 2 skinless chicken breasts pinch of smoked paprika 150g dried tagliatelle, preferably wholewheat salt and pepper 1. Preheat the oven to 180°C/160° fan/Gas Mark 4. Place the peppers, red onion and garlic in a roasting tin, drizzle with olive oil and season with salt and pepper, then toss together well. Roast for 20–25 minutes until all the vegetables are soft. 2. Once the vegetables are in the oven, place the chicken on a baking tray, sprinkle with the paprika and bake along with the roasting vegetables for 30–35 minutes until cooked through. 3. About halfway through the chicken baking time, place the tagliatelle in a large saucepan, cover with boiling water and simmer for about 10 minutes, or according to the packet instructions, until al dente (cooked but slightly firm). Drain, reserving a splash of the cooking water, and return to the hot pan. 4. Transfer the roasted vegetables to a food processor or blender and blitz into a smooth red sauce, adding a splash of water to loosen. Stir the sauce into the cooked tagliatelle and mix together well. 5. Slice or shred each cooked chicken breast into bite-sized pieces and add to the pasta, then divide everything between 2 bowls. NUTRITION NUGGET Peppers have a vitamin C content two to three times greater than citrus fruit! Recipe from Eat Shop Save: 8 Weeks to Better Health by Dale Pinnock, published by Hamlyn, £14.99, octopusbooks.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved