Chicken and pepper pasta
I'm making no claims to authenticity. All I know is that it's quick and tastes good, perfect for a busy night when you need something warm and comforting to sustain you. Leftovers = lunchbox.
Time: 20 mins, although the slower you cook the peppers the better.
Pans: 2 (saucepan and frying pan)
- Any kind of pasta (I like wholemeal and it's good for you)
- Quorn chicken
- 1/2 yellow pepper
- 1/2 onion
- Frozen peas
- Cream cheese
- Seasonings (I used salt, pepper and some dried 'Herbs de Provence' out of a jar)
1. Chop up your onion and add to the frying pan with a bit of oil. Don't let them burn - keep the heat down and stir often.
2. Chop up the pepper and add that when the onions have been cooking for a while. Add seasonings.
3. Start cooking your pasta in the saucepan (boil the water in a kettle to save time and energy)
4. After the pepper and onion have started to soften, add the quorn chicken.
5. Wait for everything to cook. Start washing up if you're bored, but keep stirring stuff occasionally. (The slower you cook the onions and peppers, the sweeter and tastier the end result. Try to keep on a low heat and cook for about 15-20 mins if you can.)
6. When everything is cooked enough, stir some cream cheese into your onion and pepper mix. Drain your pasta and mix everything together. Season again if needed.