This is a lovely weekend treat & so easy to make with its creamy, decadent sauce, sweet peppers & tender chicken...delicious!
Serves 4 Approx £1.02 per serving
Prep time 10 minutes Cooking time 30 minutes
300g cooked chicken, shredded (or cook 2 chicken breasts for 25-30 minutes, allow to rest for 10 minutes then shred)
2 peppers, red, yellow or orange, cut into strips
200ml double cream
75g grated parmesan cheese
2 cloves garlic, crushed or grated
pinch of nutmeg (optional)
pinch of salt & pepper
chopped fresh parsley to garnish (optional)
spaghetti, tagliatelle or linguine to serve
Cook the peppers in a large frying pan with 2 tbsp oil over medium-high heat until soft.
Add the garlic & cook for another 5 minutes.
Reduce the heat to medium & pour in the cream. Once the cream is bubbling slightly add the parmesan & stir. When the cheese has melted add the nutmeg (if using) & season with salt & pepper.
Add the chicken, stir & allow to heat through while you cook the pasta.
Cook the pasta in a large pan of boiling salted water. Drain & add to the sauce.
Mix together so that the pasta gets coated with the sauce.
Serve with some chopped parsley if you like.