Meat & poultry sauce

farfalle with chicken, broccoli & roasted red peppers


very easy 4 tbsp olive oil 300 g/1 oz dried farfalle or fusilli 5 tbsp butter 175 g/6 oz bottled roasted red 3 garlic cloves, chopped very finely peppers, drained and diced 450 g/1 lb boneless, skinless chicken 250 ml/9 1 oz chicken stock breasts, diced

serves 4

15 minutes 1 tsp dried chilli flakes freshly grated Parmesan, to serve salt and pepper 450 g/1 lb small broccoli florets

1 5 minutes

Bring a large pan of salted water to the boil. Meanwhile, heat the olive oil, butter and garlic in a large frying pan over a medium-low heat. Cook the garlic until just beginning to colour.

Add the diced chicken, raise the heat to medium and stir-fry for 4-5 minutes until the chicken is no longer pink. Add the chilli flakes and season with salt and pepper. Remove from the heat.

Plunge the broccoli into the boiling water and cook for 2 minutes until tender-crisp. Remove with a perforated spoon and set aside. Bring the water back to the boil. Add the pasta and cook until al dente. Drain and add to the chicken mixture in the pan. Add the broccoli and roasted peppers. Pour in the stock. Simmer briskly over a medium-high heat, stirring frequently, until most of the liquid has been absorbed.

Sprinkle with the Parmesan and serve.

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