This is one of the few recipes I’ve cooked on a week night, from the ‘cooking for family and friends’ edition of Joe Wicks’ books. I get that it’s more of a weekend entertaining one, so there’s not much you can make in there for under 30 mins. On a school night and I struggle to find time to do anything too complex, especially if I have something planned after work.
The recipe for this says it serves four but oh my god is that a gross under exaggeration. Please half these quantities unless you want to be eating it for the next week!
To start, pop 250 of Jarred red peppers (drained), two garlic cloves, dried orgegano, half a bunch of fresh basil and a red chilli in a food processor. I used my nutri bullet to make it Uber smooth before setting aside.
Boil 450g dried linguine in salted water and cook according to packet instructions.
About five mins before the end, pop a head of broken up broccoli florets, and a courgette cut into half moons into the water. I should have said, use the biggest saucepan you own – mine was far too crowded.
Meanwhile, heat coconut oil on a medium in a large frying pan. Once hot, fry off 500g of well seasoned chicken breasts cut into strips. These should take about five mins or so to cook through.
Add the pasta and vegetables directly into the frying pan, and toss to combine. Next, add the blended sauce and some pasta water if needed.
Season to finish and serve topped with fresh parsley. I also added a little grated cheese because, why not.
In all honesty, I don’t think this recipe needs the chicken. I think it would make an equally delicious veggie pasta! I love the use of these jarred peppers in stuff, so sweet and tender.