Name: Chicken with creamy capsicum sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram penne pasta; 1 tablespoon vegetable or olive oil; 2 tablespoon finely chopped flat-leaf parsley; 2 large chicken breast fillets, halved horizontally and crosswise; 1 brown onion, finely chopped; 2 cloves garlic, crushed; 2 large pieces char-grilled red capsicum, cut into strips; 300 millilitre light cream; mixed salad, to serve

Ingredients

400 gram penne pasta

1 tablespoon vegetable or olive oil

2 tablespoon finely chopped flat-leaf parsley

2 large chicken breast fillets, halved horizontally and crosswise

1 brown onion, finely chopped

2 cloves garlic, crushed

2 large pieces char-grilled red capsicum, cut into strips

300 millilitre light cream

mixed salad, to serve

Method

1.Cook pasta in a saucepan of boiling salted water for 10 minutes or until tender. Drain; return to pan. Add half the oil and half the parsley; toss to combine. Season. Set aside.

2.Meanwhile, heat remaining oil in a frying pan over high heat. Cook chicken, in batches, for 2 minutes or until browned. Transfer to a heatproof plate.

3.Add onion and garlic to same pan over moderate heat; cook and stir for 3 minutes or until soft. Stir in capsicum and cream. Bring to a simmer. Return chicken and any resting juices to pan. Simmer for 3 minutes or until sauce reduces slightly. Stir in remaining parsley. Season. Divide pasta among serving bowls. Top with chicken mixture. Serve with salad.

You can use sliced chicken thigh fillets instead. You’ll find large char-grilled capsicum pieces at the deli counter of the supermarket. If unavailable, use drained capsicum in brine from the condiments aisle instead.
Note

Woman's Weekly Food

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Ingredients

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