Creamy Chicken & Pepper Pasta

Ingredients

• 250 g Pasta
• 4 Chicken breast
• 200 g Double-cream plain yoghurt
• 1 Medium onion
• 1 Green Peppers, Green
• 400 g Crushed tomatoes (canned)
• 1 tbsp Olive oil or other cooking oil
• 1 Salt
• 1 black pepper
• 1 Paprika or chilli flakes (optional)

Method

1. 0

   Boil a large pot of salted water, add the pasta and cook until al dente according to packet instructions. Drain, reserving a small cup of pasta water.

2. 1

   While the pasta cooks, slice the chicken breasts into bite‑size strips or cubes. Season lightly with salt and pepper.

3. 2

   Dice the onion and green pepper. If using fresh tomatoes, chop them; if using canned, open and drain off any excess liquid if very watery.

4. 3

   Heat the oil in a large pan over medium‑high heat. Add the chicken pieces and cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove to a bowl and set aside.

5. 4

   In the same pan, add the onion and green pepper. Cook over medium heat for 5–7 minutes until softened and starting to brown.

6. 5

   Add the chopped tomatoes to the pan and simmer for 5 minutes to reduce slightly and concentrate the flavour.

7. 6

   Turn the heat to low. Stir in the yoghurt slowly to make a creamy sauce, warming it gently so it doesn’t split. Add a splash of the reserved pasta water if you want a looser sauce.

8. 7

   Return the cooked chicken to the pan and toss to coat in the creamy tomato sauce. Simmer on low for 2–3 minutes so everything is hot.

9. 8

   Add the drained pasta to the pan and mix well until all the pasta is coated. Taste and adjust seasoning with salt, pepper, and optional paprika or chilli flakes.

10. 9

    Serve hot in bowls. Optionally top with extra black pepper or a spoon of yoghurt for creaminess.

Nutrition Facts