Gloucestershire Echo - - CASHING IN -



410g chicken breasts, cut into strips; 350g penne pasta; 1 red onion, sliced; 1 red pep­per, de­seeded and sliced; 1 yel­low pep­per, de­seeded and sliced; 230g tomato salsa; 150ml low-fat sour cream

From the store cup­board

2tbsp tomato purée; 2tsp pa­prika; 1tsp chilli pow­der 1tsp ground cumin; ½tsp cayenne pep­per; ½tsp gar­lic pow­der; 1½ tbsp olive oil


1. Mix to­gether the pa­prika, chilli, cumin, cayenne and gar­lic pow­der. Rub half into the chicken pieces. Heat 1tbsp of oil in a large deep fry­ing pan and cook the chicken for 5-6 min­utes un­til golden all over and al­most cooked. Re­move with a slot­ted spoon and set aside.

2. Mean­while, cook the pasta ac­cord­ing to the in­struc­tions. Drain well and set aside, re­serv­ing a lit­tle cook­ing water.

3. Heat the re­main­ing oil in the pan and cook the onion with the re­main­ing spices, stir for 3-4 min­utes un­til ten­der. Sea­son, then add the pep­pers and cook for an­other 3-4 min­utes un­til just soft. Add the chicken back to the pan along with the tomato purée. Cook for 2 min­utes, then stir in the cooked pasta, salsa and sour cream.

4. Heat through, and if the sauce needs loos­en­ing, add a lit­tle of the re­served pasta water un­til you reach a de­sired con­sis­tency


■ Chicken Mini Fil­lets (410g) – £2.20

■ Ba­sics Pasta Shapes (500g) – 30p

■ 1 red onion – 10p

■ 1 red pep­per – 50p

■ 1 yel­low pep­per – 50p

■ Ba­sics Salsa Dip (300g) – 70p

■ Be Good to Your­self Soured Cream (300ml) – 70p

■ TO­TAL: £5

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