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  • kcsimos

creamy chicken & bell pepper linguine

Prep: 5min | Cooking: 30min

Complexity: 2/5


(serves 2)

  • 1 large red bell pepper, diced

  • 1 chicken schnitzel

  • 1/2 tsp chili flakes

  • 1 tbsp butter

  • 1 garlic clove, minced

  • 1/2 cup milk

  • 250g linguine

  • 2 tbsp chopped basil

  • salt, pepper, olive oil

  • Optional: 1/2 cup grated hard yellow cheese


In a wide pan where the linguine will fit lengthways, heat a little olive oil. Season the chicken with salt and pepper, and fry for 3 min on high heat on one side, then 2 min on the other, before lowering the heat. Add the bell pepper and chilli flakes, cover the pan and simmer, 10 min, until chicken is cooked through. Remove pan contents onto a plate and set aside.

Return the pan to the heat and melt butter in the juices left in the pan. Fry the garlic until fragrant. Add 2 cups water, and the milk, and season with 1 tsp salt. Once simmering, add the linguine and cook uncovered for the first 5 min, making sure the pasta doesn't stick together. Simmer for the next 5 min covered, then uncover again for the remaining 5 min, mixing constantly. Pasta should be al dente and covered in a creamy sauce. Add the basil, cheese if using, and return the chicken and bell pepper to the pan. Mix to combine, and season to taste with salt and pepper.

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