SW recipe: Tagliatelle with Scorched Veg and Roast Chicken

Ingredients:

1 red pepper
1 yellow pepper
10 cherry tomatoes
large pinch garlic salt
large pinch salt and pepper
1 tsp olive oil
1 tsp balsamic vinegar
300 g dried tagliatelle – gluten free if required
5 sprays frylight
1 medium sized onion – peeled and chopped
1 tsp light brown sugar
2 cloves garlic – peeled and crushed
1 tbsp tomato puree/paste
1 x 400g can chopped tomatoes
1 tsp worcestershire sauce
1 tsp dried oregano
2 cooked chicken breasts chopped into large chunks
4 tbsp half-fat crème fraiche

To Serve:

Small bunch flat-leaf parsley – roughly chopped
Large pinch black pepper
2 tbsp grated parmesan

INSTRUCTIONS:

Place the red and yellow peppers on a foil lined grill pan. Chop the cherry tomatoes in half and place them on the grill pan too. Sprinkle the tomatoes with the garlic salt, salt, pepper, olive oil and balsamic vinegar. Place under a hot grill until the tomatoes start to black a little on top. Then remove the tomatoes and continue to cook the peppers, turning every couple of minutes until the skin is blackened all over (takes about 15 minutes). Remove the peppers and wrap in foil. This will help in removing the skin when they’ve cooled a little.
Place the tagliatelle in a large pan of boiling water and cook as per pack instructions (usually 12 minutes or so).
Whilst the pasta is cooking, heat a large frying pan and spray with fry light. Add the onions and cook for 5 minutes until they start to soften. Add the brown sugar and garlic and cook, whilst stirring for another minute. Add in the tomato puree, chopped tomatoes, worcestershire sauce and oregano. Stir and bring to a gentle bubble, then allow to simmer for 5 minutes. Take off the heat and give the sauce a couple of bursts with a hand blender (this is optional).

Take the peppers out of the foil and peel the skins off, then chop into thin slices (discard the seeds). Place the chopped peppers, cherry tomatoes and cooked chicken into the pan with the onions and canned tomatoes to heat through.
By this time the tagliatelle should be ready. Drain the tagliatelle, reserving a few tbsp of the cooking water.
Stir the creme fraiche into the tomato sauce, then stir in the pasta and the pasta water. Top with the a sprinkle of parsley, black pepper and grated parmesan.
Split between four bowls and serve.

credits: www.kitchensanctuary.com

 

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.


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