Chicken, Basil and Roasted Red Pepper Spaghetti

Name: Chicken, Basil and Roasted Red Pepper Spaghetti
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 6 portions
Ingredients: 80 g Parmesan cheese; 3 garlic cloves; 1 - 2 fresh red chillies; 100 g onions; 40 g olive oil; 700 g roasted red peppers, preserved; 150 g water; 20 g fresh basil leaves; 500 g chicken breast fillets, skinless; 200 g double cream; 1 chicken stock cube (for 0.5 l); 1 tsp fine sea salt; ¼ tsp ground black pepper; 250 g dried spaghetti; 60 g toasted pine nuts

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Niveau facile

Temps de préparation 10min

Temps total 35min

Nombre de portions 6 portions

Ingrédients

80 g Parmesan cheese, cut in pieces (2 cm)
3 garlic cloves
1 - 2 fresh red chillies, halved, deseeded, to taste
100 g onions, quartered
40 g olive oil
700 g roasted red peppers, preserved, drained, 350 g cut in pieces, 350 g halved then thinly sliced (1 cm)
150 g water
20 g fresh basil leaves, 10 g roughly chopped
500 g chicken breast fillets, skinless, diced (2 cm)
200 g double cream
1 chicken stock cube (for 0.5 l), crumbled
ou 1 heaped tsp chicken stock paste, homemade
1 tsp fine sea salt
¼ tsp ground black pepper
250 g dried spaghetti
60 g toasted pine nuts

Infos nut.: par 1 portion
Calories: 2507.6 kJ / 599.3 kcal
Protides: 32.8 g
Glucides: 44.1 g
Lipides: 32.5 g
Graisses saturées: 11.9 g
Fibre: 4.6 g
Sodium: 560.2 mg