Tuesday, 22 October 2013

Chicken and Roasted Capsicum Pasta

Today, it's the last day of final semester exams for my daughters. Though there are 3 days till weekend,  and one month till year end school holiday, we are already in the holiday mood. So, what's for dinner tonight?

Pasta !  My daughters' favourite food. They can have it anytime of the day.  I am not a pasta person, but I don't mind have a plate of warm, savoury pasta for dinner occasionally.

I know my daughters prefer creamy, cheesy pasta, and they don't quite like vegetables. However, when I saw Donna Hay's Chicken and Roasted Capsicum Pasta recipe, it's so simple, fresh and nutritious. Perfect for a weeknight dinner. I decided to give it a try.

It took me only half an hour to bring pasta to the table.  It was well received by everyone!  Roasted capsicums have intensified sweetness, teaming with olive oil, wine vinegar and herbs, created incredible infusions.  This recipe is superb!   The more I cook Donna Hay's recipe, the more I savour her food colour as much as the pleasant taste. I have to say, she helped add more colour to my family's food palette.

(Recipe from Donna Hay. My changes are marked in blue)
- 2 red capsicums, halved and stalks removed 
- 2 Roma tomatoes, quartered
- 400g short pasta, such as penne  (* I used fusilli)    
- 2 tablespoons olive oil       
- 2 tablespoons malt vinegar  (* I used red wine vinegar)     
- 2 teaspoons tomato paste       
- 2 tablespoons chopped oregano leaves  (* I used dried oregano leaves)     
- 1 cup basil leaves     (* I used 2 tablespoons dried basil leaves)         
- 1 teaspoon caster (superfine) sugar  (* I omitted sugar)     
- sea salt and cracked black pepper       
- 200g cooked chicken breast fillet, shredded

  1. Preheat oven to 200°C (390ºF). Place the capsicum and tomato on a baking tray and cook for 20 minutes or until the capsicum skin is black and tomato is tender. Allow capsicum to cool, peel, discard the seeds and chop. Set aside.

  2. Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and return to the pan.
  3. Place the oil, vinegar, tomato paste, oregano, basil, sugar, salt and pepper in a bowl and stir to combine.
  4. Add to the pasta with the chicken, capsicum and tomato and toss to combine. Serves 4.

It's October potluck week at I Heart Cooking Clubs . I am sending this post to the potluck party. To see what others have prepared, click here !

I am also submitting this post to World Pasta Day Party, hosted by the Louise of Months of Edible Celebrations.

Since today is Tuesday, I'd like to link this post to  Tasty Tuesdays #33,  hosted by Anyonita Nibbles.


  1. Hi Little Joy!

    What a delicious looking pasta dish. It's funny the way kids love pasta. My kids would eat it every day of the week when they were home, if I let them:)

    You are more than welcome to join World Pasta Day and I will gladly add you to the Pinterest board too.

    Thank you so much for joining in on the Pasta Day fun, Little Joy. We have lots of yummy dishes ready for the table! "See" you there!

  2. I made this recently as well and it is delicious...it was good warm or cold and it got better over a couple of days...yours looks lovely with that shape of pasta.

  3. Another pretty dish, and delicious and healthy looking too!

  4. Such a wonderful and delicious pasta dish! My kids love pasta, it's one of their favourite meal!

  5. Pasta is a staple in our pantry - lovely dish you made and a healthy choice too!

  6. what a flavorful pasta - I too made pasta for dinner tonight. Next time I'll have to try this version

  7. What a great speedy & tasty dinner. Love all the flavours :)

  8. Love pasta and this looks amazing.

  9. I bet this is good with the sweetness of the roast peppers and tomatoes. So pretty with the spirals of pasta too! ;-)

  10. I'm with your daughters - I could eat pasta every night of the week too. This looks wonderfully colourful and flavourful, and deliciously simple to put together too. We usually have roast chicken on Sunday nights, and nearly always have leftover. Also when red peppers are in season I roast them in big batches and bottle them, so I always have roasted peppers on hand. This looks like the perfect Monday evening dinner to me.

  11. I love roasted red peppers and always appreciate a fast, easy dish for those busy weeknights.

  12. I'm agreement with your daughter because I absolutely adore pasta! I think this is a wonderfully colorful meal to serve up to your family. In fact, I love the picture of the four bowls just brimming with comforting pasta. So glad you are loving the recipes of Donna Hay! We are really happy to have you join in the fun at IHCC!

  13. This is good isn't it. Made this couple of weeks ago for Wednesdays with Donna Hay. Easy and tasty.


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