About this recipe:This is a superbly satisfying Italian pasta dish. Chicken is simmered with mushrooms and peppers in a tomato sauce, then poured over hot noodles and sprinkled with Parmesan cheese. Enjoy for lunch or dinner.
1 tablespoon vegetable oil
450g skinless chicken breast fillets, cubed
1 small onion, diced
1/2 green pepper, diced
150g sliced fresh mushrooms
1 clove garlic, crushed
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons Italian herb seasoning
1 teaspoon dried basil
225g egg noodles
40g grated Parmesan cheese
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Heat the oil in a large frying pan over medium heat and cook and stir the chicken, onion, green pepper, mushrooms and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the passata, parsley, salt, pepper, Italian herb seasoning and basil, bring the mixture to the boil and reduce heat. Cover the frying pan and simmer for 30 minutes.
While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles and return to the boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Serve over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.
Prepare the ingredients as indicated in Step 1. Add remaining ingredients, except Parmesan and noodles. Simmer 5 minutes. Transfer sauce to an oven safe dish and freeze. To serve, thaw dish and bake at 180 C / Gas 4 for 35 minutes. Cook noodles according to Step 2. Serve chicken over hot noodles and top with Parmesan.