3
1/2 450-g pkg fettuccine pasta
1/2 tsp paprika
1/2 tsp dried thyme leaves
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp cayenne pepper
500 g chicken stir-fry strips, or skinless boneless breasts, cut into strips
2 tbsp vegetable oil
2 green bell peppers, chopped
540-mL can tomatoes, drained, or 4 coarsely chopped plum tomatoes
1/2 cup chopped pepperoni, or chorizo sausage (optional)
1/2 cup sour cream
Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Meanwhile, stir seasonings together and toss with chicken. Prepare all remaining ingredients.
Heat oil in a large frying pan set over medium-high heat. Add chicken and stir-fry until it loses its pink colour, about 4 minutes. Add peppers, tomatoes and pepperoni, if using. Stir often for 5 minutes. Remove pan from heat and stir in sour cream. Toss with cooked pasta.
Calories 476, Protein 35.2g, Carbohydrates 51.5g, Fat 14.1g, Fibre 4.3g, Sodium 371mg.
Packaged chicken strips, a boon to time-starved cooks, are a fast start for this pasta toss inspired by a creation by Thomas Woods, executive chef at Mauna Kea Beach Hotel in Hawaii.