Chicken & Pepper Pasta with Ballymaloe Italian Tomato Pasta Sauce
- Cooking Time: 30 minutes
- Serves: 4
- Allergens: Wheat, dairy
This simple supper is ready in no time and is guaranteed to be a winner for all age groups. Farfalle pasta is commonly known as bow-tie or butterfly pasta and this specific shape is great for scooping up sauce. Serve with a big green salad and mouth-wateringly melty garlic bread and you have a real treat on your hands (and on your plates!)
- 350g farfalle pasta
- 2 free-range chicken breasts / leftover roast chicken (360g) (cut into 2cm x 3cm cubes)
- 1 red pepper (de-seeded & sliced)
- Ballymaloe Italian Tomato Pasta Sauce (400g)
- 1 tbsp olive oil
- 50g Parmesan (grated)
- 10 basil leaves (freshly-torn)
- Sea salt & freshly-cracked black pepper
- Add your olive oil to a large, low-sided frying pan on a medium heat, then fry off the chicken pieces & red pepper for approximately 4 minutes or until the chicken is cooked through and the peppers have softened.
- Season with a generous sprinkling of sea salt and freshly cracked black pepper.
- Add the full jar of Ballymaloe Italian Tomato Pasta Sauce to the pan, then pour a little water into the (almost) empty jar. Replace the lid, shake well and then add the dislodged remaining sauce to the pan.
- Add in your freshly torn basil leaves, then bring to a boil and simmer gently for 5 minutes.
- While simmering, bring a large saucepan of water to the boil (approximately 8 pints). Once boiling, add in 1½ tablespoons of salt, then bring back to a rapid boil and pop in the farfalle pasta. Pop on the lid, then bring back to a rapid boil before turning down the heat to a vigorous simmer.
- Continue to cook for 4 minutes, then turn off the heat and leave the lid on for another 4 minutes. Test your pasta to ensure it is al dente (that it has a little bit of bite to it).
- Strain the pasta, leaving a pint of cooking water in the pan with it.
- Once the chicken and sauce are fully cooked, add to the pasta and stir.
- Taste & correct the seasoning if necessary, with a pinch of sea salt and freshly-cracked black pepper.
- 10. Pop your pan back on the heat to ensure it is piping hot and serve in warmed bowls, with some more freshly-torn basic leaves and freshly-grated Parmesan on top.