Roast red pepper, chicken and BNS creamy pasta

Roast red pepper, chicken and BNS creamy pasta

From WW boards

Servings | 2

Full choice 5 pts per serving

No Count recipe

1 whole butter nut squash
2 red peppers
80g pasta, any type
2 Tesco healthy living chicken breasts, diced into chunks
1 tbsn Philadelphia Extra Light cheese
a splash of skimmed milk

pre heat the oven to 200*c

cut red peppers into big chunks, place on a baking tray adn spray with fry lite.
Peel and deseed the BNS, chopping the flesh into chunks, place onto tray with the red pepper and spray with fry lite.Place into the oven for appx 25 mins, or untill cooked through.(the bns should be firm)
Whilst that is cooking, place pasta into a pot of boiling salted water and cook untill al dente.

Once the BNS and red pepper is cooked, leave to cool for a 5 mins.


Meanwhile, chop chicken breast into chunks, spray oil into a pan and fry for a few minutes untill chicken is sealed.

Add the philadelphia and milk to the pan and stir gently over a low heat until the philly has melted. The suce should look creamy and will thicken slightly as all the philly has melted.

Add the BNS and red pepper, stirring gently to avoid it turning into mush!

Drain the pasta, reserving some of the cooking liquid. Add to the sauce and add a small amount of cooking liquid if required.

Tagliatelle pasta works well with this.
You can substitute the chicken with turkey, or quorn alternative, if prefered. Remember to adjust the points accordingly!