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.

Recently viewed

Reviews (1)


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

Write a review

Click on stars to rate