Chicken, Basil and Roasted Red Pepper Spaghetti
TM6 TM5

Chicken, Basil and Roasted Red Pepper Spaghetti

4.7 (310 ratings)

Ingredients

  • 80 g Parmesan cheese, cut in pieces (2 cm)
  • 3 garlic cloves
  • 1 - 2 fresh red chillies, halved, deseeded, to taste
  • 100 g onions, quartered
  • 40 g olive oil
  • 700 g roasted red peppers, preserved, drained, 350 g cut in pieces, 350 g halved then thinly sliced (1 cm)
  • 150 g water
  • 20 g fresh basil leaves, 10 g roughly chopped
  • 500 g chicken breast fillets, skinless, diced (2 cm)
  • 200 g double cream
  • 1 chicken stock cube (for 0.5 l), crumbled
    or 1 heaped tsp chicken stock paste, homemade
  • 1 tsp fine sea salt, plus extra to taste
  • ¼ tsp ground black pepper, plus extra to taste
  • 250 g dried spaghetti
  • 60 g toasted pine nuts

Nutrition
per 1 portion
Calories
2712 kJ / 650 kcal
Protein
34 g
Carbohydrates
42 g
Fat
38 g

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