Prep 25 mins
Cook 35 mins
If you don't like it hot, leave out the peppers and cayenne; I would think you end up with a nice sweet sauce but without "the kick". You can use parsley if you are not a basil fan.
- 2-3 sweet red peppers, seeded and roughly chopped (approx ¾ -1 lb)
- 2-3 clove garlic, peeled
- 44.37 ml slivered almonds or 44.37 ml ground almonds
- 1-2 red chili pepper, roughly chopped,seeds removed
- 1.23 ml cayenne pepper
- 1 medium onion, roughly chopped
- 118.29 ml chicken stock
- 118.29 ml evaporated milk
- 680.38 g chicken breasts or 680.38 g boneless chicken thighs, thinly sliced
- 73.94 ml olive oil
- 1 medium zucchini, finely cubed
- salt and pepper
- 118.29 ml torn basil leaves
- 44.37 ml toasted pine nuts
- 340.19 g penne pasta
- freshly grated parmesan cheese, to serve (optional)
- Put the first 6 ingredients in your blender or food processor and process into a paste/pulp.
- Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes.
- Add the milk and chicken stock.
- Then add the chicken and stir, add the zucchini a few minutes later.
- Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender.
- In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish.
- Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining.
- Sprinkle the rest of the basil on top together with the pine nuts.
Great flavor with a nice textured sauce. Next time I would omit the zucchini I did not find that it added anything to the flavpr. The basil & pine nuts sprinkled over the finished product is a nice touch Thanks whoever you are for a very tasty pasta dish
This was great. Troublefree and a good blend of flavours. I didn't change anything. Stovetop suits me too.
This made a lovely Saturday night dinner. I haven't cooked with sweet red peppers before, so I enjoyed trying this, and I didn't use the jalapenos, since my daughters were eating at home, but another time I will try adding them, DH and I enjoy the spice. I used about 4 small zucchini (baby marrows), I always enjoy finding ways to use this cheap and plentiful vegetable. This was a good recipe, easily prepared, and that makes plenty.
This recipe was prepared in loving memory of Annelies.