Roast Capsicum and Chicken Pasta

    Roast Capsicum and Chicken Pasta

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    40min


    20 people made this

    This is a deliciously sweet chicken sauce for pasta. If you can't find jarred roasted capsicums just roast your own!

    Ingredients
    Serves: 8 

    • 4 boneless skinless chicken breasts, cubed
    • 1 (800g) jar spaghetti sauce
    • 400g jar roasted capsicums, drained and chopped
    • 5 fresh mushrooms, sliced
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 2 tablespoons brown sugar
    • 1/4 cup (60ml) red wine
    • 1/4 cup (60ml) olive oil
    • 450g linguine

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In large frypan, heat oil over medium heat. Add mushrooms, onions and garlic; saute until tender. Add chicken and cook until no longer pink. Stir in pasta sauce, wine and brown sugar. Simmer for 15 minutes. Add drained and sliced roasted red capsicums and simmer 5 minutes more.
    2. Meanwhile, cook pasta according to packet directions. Drain. Serve sauce over pasta.
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    Reviews and Ratings
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    (22)

    Reviews in English (22)

    by
    9

    AWESOME! I don't know what some of the other reviewers were talking about in regards to lack of flavour. I thought the flavour was wonderful. I have made this recipe with chicken and another time with a mix of large shrimp (1.25 ilb,) and scallops (1 ilb.). I seared those seperately with a little olive oil, salt, and fresh cracked pepper and then added them in at the end. Both versions of this recipe were great. As for changes to the recipe in general besides what type of protien I used, I could not find roasted Italian cherry peppers, so I substituted an equal amount of sliced roasted red peppers and added 1/2 tsp. crushed red chili flakes. I put the flakes in with the garlic, at the beginning, to bring out their flavour. The 1/2 tsp. was just enough to say 'hey, I'm here, I'm spice, but not too much spice'. If you wanted this dish to have more kick, I'm sure you could use a whole tsp. without overpowering the other flavours. Also, the spaghetti sauce I used was President's Choice Marinara sauce. If you're not Canadian, you might not know this brand, but it's a groccery store brand of okay quality. It worked out great.  -  08 May 2012  (Review from Allrecipes USA and Canada)

    by
    9

    This recipe is the best! I put everything (except pasta, of course) in the slow cooker. When I got home from work the house smelled wonderful and it tasted even better. My husband, who isn't very fond of chicken ate 2 huge helpings. Thanks for the great recipe.  -  18 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    8

    this was fast and easy and the taste was fantastic. I had a roasted garlic spaghetti sauce that I wanted to use - this recipe was perfect. I couldn't find roasted italian cherry peppers - we put out spicy cherry peppers on the side... but the dish was great even without them!  -  31 Dec 2003  (Review from Allrecipes USA and Canada)

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