Name: Chicken, Basil and Roasted Red Pepper Spaghetti
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 6 portions
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; 10 g fresh basil leaves, plus 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; 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

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
10 g fresh basil leaves, plus 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
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