skinless chicken breasts, cut into finger-size strips
2
peppers, yellow, orange or red, deseeded and finely sliced
250g
(9oz) mushrooms, sliced
50g
(2oz) tomato purée
1Tbsp.
dried oregano
2
garlic cloves, crushed
350g
(12oz) fresh tagliatelle
3
spring onions, finely sliced
½ red chilli, deseeded and finely chopped
Directions
Step 1
Heat 2tbsp oil in a large frying pan over a medium heat and fry the chicken until golden and cooked through, about 8-10min. Remove with a slotted spoon and set aside.
Step 2
Meanwhile bring a large pan of water to the boil, ready for the pasta.
Step 3
Heat the remaining oil in the empty frying pan and add the peppers and mushrooms. Fry for 10min, stirring occasionally, until softened. Add the tomato purée, oregano and garlic and fry for a further min. Stir in a splash of water to loosen the mixture, then return the chicken to the pan.
Step 4
Meanwhile cook the pasta according to the instructions on the packet. Drain (reserving a cupful of the pasta cooking water) and return to the empty pan. Add the chicken mixture, spring onions and chilli and stir to combine (add some of the reserved pasta water if you prefer a looser consistency). Check these seasoning and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
