The roasted red pepper sauce is a super-easy one to make and is absolutely delicious. It works amazingly well as a vegetarian dish, as well as with other meat and fish options – try swapping the chicken for mushrooms or prawns. It’s also a great way to sneak vegetables into fussy eaters. Since the sauce is so versatile, it’s worthwhile making an extra batch or two, cooling and freezing in individual portions in ziplock bags.
2 large red peppers, cored, deseeded and chopped
1 large red onion, roughly chopped
2 garlic cloves, finely chopped
2 skinless chicken breasts
pinch of smoked paprika
150g dried tagliatelle, preferably wholewheat
salt and pepper
1. Preheat the oven to 180°C/160° fan/Gas Mark 4. Place the peppers, red onion and garlic in a roasting tin, drizzle with olive oil and season with salt and pepper, then toss together well. Roast for 20–25 minutes until all the vegetables are soft.
2. Once the vegetables are in the oven, place the chicken on a baking tray, sprinkle with the paprika and bake along with the roasting vegetables for 30–35 minutes until cooked through.
3. About halfway through the chicken baking time, place the tagliatelle in a large saucepan, cover with boiling water and simmer for about 10 minutes, or according to the packet instructions, until al dente (cooked but slightly firm). Drain, reserving a splash of the cooking water, and return to the hot pan.
4. Transfer the roasted vegetables to a food processor or blender and blitz into a smooth red sauce, adding a splash of water to loosen. Stir the sauce into the cooked tagliatelle and mix together well.
5. Slice or shred each cooked chicken breast into bite-sized pieces and add to the pasta, then divide everything between 2 bowls.
NUTRITION NUGGET Peppers have a vitamin C content two to three times greater than citrus fruit!
Recipe from Eat Shop Save: 8 Weeks to Better Health by Dale Pinnock, published by Hamlyn, £14.99, octopusbooks.co.uk