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Mediterranean Chicken Pasta

Name: Mediterranean Chicken Pasta
Yield: 4
Ingredients: 1 red pepper; 1 yellow pepper; Low-cal spray oil; 1 red onion, finely chopped; 1 clove garlic, crushed; 1tsp dried chilli flakes; 100ml vegetable stock; 125g sundried tomatoes (not in oil); 2 tbsp balsamic vinegar; 4 chicken fillets, diced; 240g dried fusilli; Fresh basil leaves

Our Mediterranean chicken pasta is quick to make and full of flavour.

Preparation Time	10mins
Cooking Time	45mins
Level	Easy
Serves	4
Free Food	FF

Ingredients

1 red pepper

1 yellow pepper

Low-cal spray oil

1 red onion, finely chopped

1 clove garlic, crushed

1tsp dried chilli flakes

100ml vegetable stock

125g sundried tomatoes (not in oil)

2 tbsp balsamic vinegar

4 chicken fillets, diced

240g dried fusilli

Fresh basil leaves

Method

In a pan, gently fry chicken fillets until cooked through. Roast the peppers in an ovenproof dish for about 30 minutes or until soft. Once cool, remove the skins, deseed and chop.

Spritz a pan with low cal spray oil and sauté the onions. Add in the garlic, chilli flakes and 2tbsp of stock and cook for 5 minutes before adding in the peppers and sundried tomatoes. Cook for a further 10 minutes adding in the rest of the stock.

Next, add in the balsamic vinegar and simmer for 1 minute. Cook the pasta according to the packet instructions. Drain and then mix with the sauce adding in chopped cooked chicken.

Sprinkle with fresh basil leaves before serving.