Chicken with Fettuccine & Roasted Red Pepper Sauce
2 red peppers, halved
1 tbsp olive oil
1 clove garlic, crushed
1 400g can crushed tomatoes
1/2 tsp smoked paprika*
1 tbsp tomato paste
400g fettuccine, parpardelle or other pasta
1 tbsp oil
To roast the red peppers, place the red pepper halves on a baking tray lined with foil. Cook under a preheated grill until the skin is blistered and brown. Remove from the heat and wrap in the foil. Leave for 10 minutes then remove the skin. Cut the red peppers into strips and set aside.
To prepare the sauce, heat the olive oil in a small saucepan. Add the garlic and cook over medium heat for 1 to 2 minutes until it is golden. Add the tomatoes, smoked paprika and tomato paste and simmer for 15 minutes or until it is thick and saucy. If desired, place the sauce into a food processor and process until smooth. Place the sauce back in the saucepan, add the sliced roasted peppers and simmer for a further minute.
Cook the pasta following the packet directions.
Meanwhile, cook the tenderloins. Heat the oil in a frying pan. Cook the tenderloins in batches over medium heat until they are golden brown and cooked through. Remove from the heat and keep warm.
Serve the tenderloins on the pasta and top with the sauce. If desired serve with parmesan cheese and garnish with Italian parsley.
*Smoked paprika is available in the herbs and spices section of the supermarket. It gives a slightly smoky flavour to the sauce. Substitute with regular paprika if desired.