Emilia’s Fresh Lasagne Sheets with Pepe’s Bolognese Sauce & Gina’s Creamy Cheese Sauce
May 6, 2025
Maria’s Potato Gnocchi, Pan Fried with Roasted Pumpkin
May 8, 2025Difficulty
Easy / Beginner
Prep time
15 minutes
Cooking time
25 minutes
Makes
4-5 servings
Method
- Season the sliced chicken fillets with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Sear the chicken slices in batches until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Add the 40 ml of olive oil to the same pan. Add the thinly sliced onion and cook over medium heat until softened and translucent, about 5 minutes.
- Add the halved cherry tomatoes and sliced roasted red and yellow peppers to the pan. Cook for another 2 - 3 minutes, stirring occasionally, until the tomatoes start to soften and release their juices. Season with salt and pepper to taste.
- While the sauce is hot, cook the Casa Della Pasta Allegra’s fettuccini according to the packet instructions.
- Return the cooked chicken slices and juices to the saucepan and stir to combine and heat through.
- Drain the cooked Casa Della Pasta fettuccini and add it directly to the pan with the chicken and pepper sauce. Toss gently to coat the pasta evenly.
- Serve immediately in bowls, garnished with fresh basil leaves drizzle with olive oil and a generous sprinkle of grated Parmesan cheese
Ingredients
- 375g Casa Della Pasta Allegra’s Fresh Fettuccini
- 300g chicken fillets, sliced
- 50ml olive oil, plus extra for serving
- Salt and pepper to taste
- 1 onion, thinly sliced
- 200g cherry tomatoes, halved
- 300g roasted red and yellow peppers (from a jar or freshly roasted), sliced
- Parmesan cheese, grated, for serving
- Fresh basil leaves, for garnish