Roast Chicken And Pepper Pasta Leftover Recipes
ROAST CHICKEN AND PEPPER PASTA (LEFTOVER)
This pasta dish is quick to prepare and healthy too. It's ideal to make from any leftover roast chicken, while the peppers add a Mediterranean flavour. If you want to roast your own peppers, pop 3 into a hot oven until charred. Put in a sealed plastic bag, cool, peel and remove the core and seeds.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta according to packet instructions.
- Meanwhile, whiz together the almonds, garlic, basil, peppers and olive oil in a food processor to make a rough paste.
- Season the paste well and stir into the drained pasta, along with the shredded chicken and a little of the pasta cooking water to loosen the paste a little.
- Warm through and serve.
Nutrition Facts : Calories 552.4, Fat 23.5, SaturatedFat 4.1, Cholesterol 25.9, Sodium 611.5, Carbohydrate 66.3, Fiber 3.6, Sugar 1.6, Protein 18.2
ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN
A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty
Provided by Jane Hornby
Categories Condiment, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
- Cool, then blend or process until just chunky. Stir through the passata, season and warm through.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.65 milligram of sodium
CREAMY CHICKEN AND ROASTED RED PEPPER PASTA RECIPE
This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.
Provided by Camille
Categories Main Course
Yield 4-5
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
- Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce.
- Add chopped parsley before serving.
Nutrition Facts : Servingsize 1 serving, Calories 2590 kcal, Fat 141 g, SaturatedFat 71 g, Cholesterol 538 mg, Sodium 6949 mg, Carbohydrate 194 g, Sugar 42 g, Protein 160 mg
ROAST CHICKEN SPAGHETTI
The whole family can get stuck into this healthy roast chicken spaghetti. Swap the veg for your favourites and enjoy a colourful, simple dinner
Provided by Lulu Grimes
Categories Dinner, Main course, Pasta
Time 2h5m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Stuff the chicken cavity with the lemon and shallot halves and rub half the oil on the chicken skin - season if you like. Arrange the carrots in the middle of a roasting tin and drizzle over the rest of the oil. Put the chicken on top and season. Roast for 1½ hrs until the chicken skin is crisp and the leg feels loose when you wiggle it. If the leg doesn't feel loose, then cook for a further 15 mins or until it does - it needs to be very tender.
- Lift the chicken off the carrots, pour any liquid that has collected inside into the tin and set the chicken aside to rest. Cook the pasta following pack instructions, but for 1 min less than the recommended time. Put the roasting tin on a medium heat, add 150ml pasta water (drain the rest) and the stock pot and bubble everything together to make a gravy.
- Tip the pasta onto a large serving dish and drizzle over a little oil. Cut the chicken legs off and divide them in two, and carve the breast into thick slices. Arrange this over the spaghetti and pour over any juices. Slice the carrots and pile them up at one end, and pile the broccoli at the other. Pour the gravy over the pasta, or serve it in a jug. You'll need tongs and a large spoon to serve.
Nutrition Facts : Calories 567 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1 milligram of sodium
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