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    ROAST CHICKEN, TOMATO AND CAPSICUM PASTA

    Cooking Time: | Serves:


    Description

    This is a nourishing and filling pasta dish with a classic tomato and capsicum sauce that is perfect for lunch or dinner. Using some Red Rooster ingredients, plus a few items from your pantry or fridge, you can create a simple and delicious meal.

    Ingredients

    • 1 Whole Roast Chicken, shredded. Pull apart with your hands to give yourself nice rustic chunks then roughly dice it.
    • 3 Red Rooster Roast Veggies, diced into large chunks (1 Potato, 1 Carrot, 1 Pumpkin)
    • 3 Tomatoes
    • 2 Red Capsicums
    • Extra Virgin Olive oil
    • 1 Tablespoon Balsamic Vinegar
    • Salt and pepper
    • 1 Teaspoon Dried Oregano
    • 400 grams Fusilli Pasta, or your favourite type of pasta
    • ½ Cup Fresh Basil, chopped
    • Parmesan Cheese (Optional)

    Method

    STEP 1 Turn your oven on to 220C (or 200C fan forced). Fill up your kettle and turn it on to boil.
    STEP 2 Roughly chop the red capsicums and halve the tomatoes. Pop these in the oven-roasting pan. Add a good splash of olive oil and a tablespoon of balsamic vinegar, season with salt and pepper then add a sprinkle of dried oregano. Mix this around well, then pop it in the oven to cook for about 15 minutes.
    STEP 3 As soon as you have put the tomatoes and capsicums in the oven bring a large saucepan of water to the boil (using the water from the kettle). Add a large pinch of salt then add the pasta. Stir well and bring to a gentle simmer and cook following the instructions on the packet.
    STEP 4 While these are cooking, put the frying pan on a medium/high heat. Add a splash of olive oil then add the roast vegetables, season with a pinch of salt and pepper. Fry these off for around 5-6 minutes until the start to get a bit crispy.
    STEP 5 Now add the roast chicken chunks to the pan and fry off for a further 2-3 minutes then add the peas and cook for 2 minutes. Turn the heat down as low as it will go and pop the lid on.
    STEP 6 Remove the tomatoes and capsicums from the oven and put these in a medium size saucepan or jug and whizz up with a stick blender or jug blender until smooth. Add this sauce to the frying pan of chicken and vegetable and stir well.
    STEP 7 The pasta should now be cooked so remove from the heat and drain well. Pop the pasta back in the sauce pan, spoon in the chicken and sauce mixture and add in the fresh basil. Mix this well so all the pasta is covered with the sauce and we’re ready to serve.
    STEP 8 Serve the pasta with a few shavings of fresh Parmesan on top.
    *Helpful hint – Add in an extra tomato or capsicum to the  roasting tray, and rather than whizzing it up to make the sauce, dice it up and add it to the chicken mixture.

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