Allegra's

Chicken, Cherry Tomato & Roasted Pepper Fettuccini

Prep Time: 15 minutes

Cooking Time: 25 minutes

Serves: 4 – 5

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
Chicken, Cherry Tomato & Roasted Pepper Fettuccine

Method

  1. 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.
  2. Add 40ml of olive oil to the same pan. Add the thinly sliced onion and cook over medium heat until softened and translucent, about 5 minutes.
  3. 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.
  4. While the sauce is cooking, prepare the Casa Della Pasta Allegra’s fettuccini according to the packet instructions.
  5. Return the cooked chicken slices and any juices to the saucepan. Stir to combine and heat through.
  6. Drain the cooked fettuccini and add it directly to the pan with the chicken and pepper sauce. Toss gently to coat the pasta evenly.
  7. Serve immediately in bowls, garnished with fresh basil leaves, a drizzle of olive oil, and a generous sprinkle of grated Parmesan cheese.
Fresh Pasta