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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
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.
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.
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.
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.