Red Pepper Sauce Pasta with Chicken and Mushroom | Paprika Sauce Pasta скачать в хорошем качестве

Red Pepper Sauce Pasta with Chicken and Mushroom | Paprika Sauce Pasta

Creamy, vibrant, and bursting with flavour, this red bell pepper pasta will have you coming back for seconds. If you're a bell pepper lover, this one's a must-try! Recipe: Red Pepper Sauce Pasta with Chicken and Mushroom | Paprika Sauce Pasta Ingredients: 400g (14.1 oz) of chicken breast 250g (8.8 oz) of pasta/ 631g (22.3 oz) cooked 250g (8.8 oz) of mushrooms 614g (21.6 oz) of red bell pepper (4 bell peppers) 1 medium brown onion 5 cloves of garlic 250ml (1 cup) of vegetable stock 60ml (¼ cup) of cream 4 teaspoons of Cajun seasoning Salt and black pepper to taste Parsley and parmesan to garnish Instructions: 1. Preheat the oven to 230 °C / 210 °C fan / 450F / gas mark 8. 2. Slice the mushrooms, cut the peppers into quarters, cut the onion into 8 pieces and cut the chicken into bite size pieces. 3. Place the peppers, onion and garlic in a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and black pepper to taste. Bake for 15 to 18 minutes. 4. In a large pot, bring 2L (70.4 fl oz) of water to a boil on high heat. When the water starts boiling, add 1 tablespoon of coarse salt and give a quick stir. Add the pasta and cook 2 minutes less than instructed on the packet. Drain and rinse under cold tap water. 5. Season the chicken with Cajun seasoning. Set aside. 6. Once the vegetables are done baking. Transfer to a blender and pour the vegetable stock. Blend until smooth. 7. On medium-high heat, heat some oil in a pan. Sauté the mushrooms for 9 to 10 minutes. Season with salt and black pepper halfway. Set aside. 8. In the same pan, heat some oil on medium-high heat. Cook the chicken for 5 to 6 minutes. Set aside. 9. Pour the vegetables sauce in the same pan. Simmer for 2 ½ to 3 minutes on medium-high heat, stirring occasionally. Pour the cream, stir and simmer for 1 ½ to 2 minutes. Season with salt and pepper to taste and stir. 10. Add the pasta, chicken and mushrooms. Mix until well combined for about 2 to 3 minutes. Turn off heat. 11. Serve immediately. Garnish with parsley and parmesan. Enjoy! Notes/Tips: The pasta can last in the fridge in an airtight container for up to 3 days. Any type of pasta can be used for this recipe.