- 500g pack Pasta
- 500g enjoy local chicken fillets, cut into strips
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 2 SPAR mixed peppers
- 1 punnet SPAR cherry tomatoes
- 1 tablespoon tomato puree
- 250ml chicken stock, made with one cube
- Fresh grated parmesan
- Dolmio sauce
• Set your oven to 200oc
• Brush the peppers with the oil and place in the oven.
• Cut the tomatoes in half, place in an oiled dish and drizzle over a tablespoon of the oil. Season with salt and pepper and place in oven for 10 minutes.
• When the peppers are scorched, remove from oven and place in a bowl with cling film on top for 10 minutes. Peel the peppers, remove the seeds and chop.
• Heat the remaining oil in a large pan until hotand add the chicken.
• Cook until sealed all over and add the onions and garlic.
• Cook for 5 minutes, stirring occasionally, until theonions are golden.
• Add the tomato puree and cook for 30 seconds.
• Add the peppers, stock and cherry tomatoes and Dolmio Sauce and simmer for 10 minutes or until chicken is cooked through.
• Cook the pasta, drain and toss into the mixture with a little of the water to help loosen the sauce.
• Scatter with parmesan to serve.
