If you prefer, use medium egg noodles in this dish or substitute the chicken with turkey breast or pork fillet.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
465
Ingredients
3 Tbsp. olive oil
3 skinless chicken breasts, cut into finger-size strips
2 peppers, yellow, orange or red, deseeded and finely sliced
250 g mushrooms, sliced
50 g tomato purée
1 Tbsp. dried oregano
2 garlic cloves, crushed
350 g fresh tagliatelle
3 spring onions, finely sliced
1/2 red chilli, deseeded and finely chopped
Directions
Step 1
Heat 2tbsp oil in a large frying pan over a medium heat and fry the chicken until golden and cooked through, about 8-10min. Remove with a slotted spoon and set aside.
Step 2
Meanwhile bring a large pan of water to the boil, ready for the pasta.
Step 3
Heat the remaining oil in the empty frying pan and add the peppers and mushrooms. Fry for 10min, stirring occasionally, until softened. Add the tomato purée, oregano and garlic and fry for a further min. Stir in a splash of water to loosen the mixture, then return the chicken to the pan.
Step 4
Meanwhile cook the pasta according to the instructions on the packet. Drain (reserving a cupful of the pasta cooking water) and return to the empty pan. Add the chicken mixture, spring onions and chilli and stir to combine (add some of the reserved pasta water if you prefer a looser consistency). Check these seasoning and serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
