Wednesday, 17 October 2012

Chicken, Red Pepper and Goat's Cheese Alfredo Pasta

I had the rest of the pot of cream I used for the Nigel Slater pasta alfredo, a couple of days before, that needed using up, so guess what? I made more pasta alfredo! This one was a twist on the original using goat's cheese and red pepper. I also added half a chicken breast to mine. It was absolutely delicious, thank you to Kevin from Closet Cooking for the idea and the original.

Chicken, Red Pepper and Goat's Cheese Alfredo Pasta (adapted from Closet Cooking)
(Serves 2)
(17 WW ProPoints per serving)

120g dried pasta
20g light spread
1 garlic clove, crushed
150ml single cream
80g goat's cheese
2 tsp parmesan cheese
2 roasted red peppers, coarsley chopped
1 chicken breast, cooked and shredded
salt and pepper
handful basil

Cook the pasta according to packet instructions.

Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.

Add the cream, goat cheese, parmesan and roasted red peppers and simmer until the cheese has melted,

Remove from heat, season with salt and pepper, add the basil and puree with a hand blender, add the chicken and cook for a couple of minutes more until the chicken is heated through.

Serve hot over the pasta garnished with more parmesan and basil.

1 comment:

  1. Looks great! I am glad that you enjoyed it!