Colourful cheesy chicken pasta

    Colourful cheesy chicken pasta


    166 people made this

    About this recipe: This is a great way to get kids to eat veg. Colourful peppers are tossed with chicken goujons and pasta in a four-cheese sauce. Serve with a crisp salad for a super midweek supper.

    Serves: 6 

    • 450g mini chicken fillets
    • 4 tablespoons plain flour
    • 1 tablespoon olive oil
    • 1 (500g) packet spaghetti
    • 1 tablespoon olive oil, divided
    • 1 green pepper, cut into 1cm strips
    • 1 red pepper, cut into 1cm strips
    • 1 yellow peppers, cut into 1cm strips
    • 1 onion, chopped
    • 2 tablespoons chopped garlic
    • 350ml shop-bought four cheese sauce
    • 8 tablespoons chopped fresh parsley

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place chicken and flour in a large re-sealable plastic bag; seal bag and shake to coat. Heat 1 tablespoon oil in a large frying pan over medium heat. Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from frying pan and place in a medium bowl; set aside.
    2. Bring a large pot of lightly salted water to the boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 180ml cooking water, and return pasta to pot. Set aside pasta and cooking water.
    3. Wipe frying pan with kitchen paper. Heat 1 teaspoon oil in frying pan over medium heat. Add green pepper, red pepper, yellow pepper, onion and garlic and saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
    4. Stir in cheese sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.

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    Reviews (1)


    The kids loved this (so did I) delicious and easy to prepare. - 06 May 2012

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