The best way to hide your veggies is to whizz them all up in a blender and smother them over our delicious fibre fusilli. A healthy dish, in a dash.
3 chicken breasts (diced)
1 tsp olive oil
4 red peppers
2 cloves garlic
1-2 tbsp worcester sauce
1 tsp chilli powder
1 tsp paprika
150g passata with basil
salt and pepper
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1. Place chicken, red peppers, onion and garlic clove on a baking tray and drizzle with oil. Cook in the oven for 25 – 30 minutes on 180?C.
2. Add the pasta to boiling water and cook for 6-8 minutes.
3. Once the chicken and vegetables have cooked, put the chicken to one side and transfer the red pepper, onion, garlic and passata into a blender with Worcester sauce, paprika, chilli powder, salt and pepper before blending into a smooth sauce.
4. Mix the drained pasta, sauce and chopped chicken breast together and serve.