Roman-Style Chicken Pasta
with Tomatoes and Bell Peppers
This Roman-Style pasta is a heartwarming Italian stew, perfect for chilly nights. The addition of Ditalini pasta ensures no sauce gets left behind. Time to dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breasts
160 g
Yellow Bell Pepper
50 g
Shallot
10 g
Parsley
12 g
Garlic
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 can
Diced Tomatoes
1 unit
Chicken Broth Concentrate
¼ cup
Parmesan Cheese
(Contains Milk)
170 g
Ditalini Pasta
(Contains Egg, Gluten)
30 g
Green Olives
Not included in your delivery
1 tsp
Sugar*
3 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Instructions
When cooking the pasta, starch is released into the water; that starchy pasta water helps to thicken this sauce, without adding extra ingredients.
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, core, then cut the peppers into 1/2-inch cubes. Roughly chop the parsley. Peel, then mince or grate the garlic. Peel, then thinly slice the shallot into 1/4-inch slices. Roughly chop the olives.
Add the ditalini to the large pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. When the ditalini is done, reserve 1/2 cup pasta water and drain. Meanwhile, pat the chicken dry with paper towel, then cut into 1-inch pieces. Season with salt and pepper.
Heat a large non-stick pan over medium high heat. When pan is hot, add 1 tbsp oil, then the chicken. Cook, until the chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook each piece to a min. internal temp. of 74°C/165°F, as size may vary.**) (TIP: Don't overcrowd pan; cook chicken in batches, using 1 tbsp oil for each batch, if needed!)
Transfer chicken to a plate and set aside. Using the same pan, add 1 tbsp oil to the pan, then peppers, shallots, and garlic. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Add vinegar, broth concentrate, reserved pasta water, diced tomatoes and 1 tsp sugar. Cook, stirring occasionally, until sauce slightly thickens, 4-5 min.
Add the ditalini, chicken and half the parsley to the pan with the sauce. Stir together until warmed through, 2 min. Season with salt and pepper.
Divide the ditalini pasta between bowls and top with the olives. Sprinkle over the Parmesan and remaining parsley.
