Chicken, mushrooms & capsicum pasta

• Weekday Hassle Free Dinners
• Serves 2
• Prep 5 min
• Cook 15 min

Tick off your vegies intake with this pasta full of vegies. Choose your fav tomato based sauce for the recipe.

Ingredients

• 1 packet of fresh fettuccine
• 2 cup Olive Oil
• 1 red capsicum, thinly sliced
• 1 green capsicum, thinly sliced
• 1 red onion, cut into wedges
• 200 gm small button mushrooms, halved
• 3 chopped garlic cloves
• 1 tas smoked paprika
• 1 jar of tomato based pasta sauce
• 2 chicken breast fillet
• grated parmesan to serve
• 100 gm baby spinach

Method

1. Cook the pasta in a large saucepan. Drain
2. Heat oil in a large frying pan over medium heat. Add the capsicum, onion, mushrooms and garlic. Cook, stirring, until vegies are tender. Add the smoked paprika, and cook for a minute until fragrant.
3. Add pasta sauce and bring to simmer. Cook for a couple of minutes until the sauce reduces slightly. Season with salt and pepper.
4. Grab another frying pan over medium heat. Add the chicken breast and cook until cooked through. Transfer to a plate and set aside to rest. Thickly slice.
5. Add the pasta, chicken slices, baby spinach to the tomato mixture and cook, tossing until heated through and well combined. Sprinkle with grated parmesan.

Published 23 August 2015. All recipes