Brought to you by Aldi Ireland.
Ingredients
Alfredo Sauce
- 50g butter
- 3 cloves garlic, finely chopped
- 200ml double cream
- 30g Parmesan cheese, grated (plus extra to garnish)
- 1 tbsp light cream cheese
- Salt and white pepper
- Fresh basil leaves
Ingredients
- 3 chicken fillets, sliced into thin strips
- 1 jar of roasted peppers, drained and sliced
- 1 courgette, sliced thinly
- 1 red onion, thinly sliced
- 1 small handful baby spinach
- 200ml passata
- 1 white onion, finely chopped
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Extra Parmesan, rocket and basil leaves
Pasta
- 300g tagliatelle
- 1 bay leaf
- Salted water - always look for a ratio 5:1 water to pasta
Method
- Bring a large pot of salted water to a rolling boil aim for a ratio of 5:1 water to
- Bring a large pot of salted water to a rolling boil aim for a ratio of 5:1 water to pasta so the pasta has plenty of room to move.
- Add the tagliatelle and bay leaf, stir once to separate the strands.
- Cook until al dente.
- Trisha's tip- Before draining, reserve a ladle of pasta water - the starchy water is the chef's secret to making your Alfredo sauce cling beautifully to the pasta.
Chicken and Vegetables
- Heat olive oil in a large pan.
- Add chicken strips, season with paprika, oregano, salt, and pepper. Fry until golden and nearly cooked through. Remove and set aside.
- In the same pan, add red onion, courgette, and garlic. Fry until softened and slightly caramelised.
- Stir in the sliced red peppers and passata. Simmer gently for 2 minutes.
Alfredo Sauce
- In a small saucepan, melt butter. Add garlic and fry until fragrant.
- Pour in cream, then add Parmesan and light cream cheese. Stir until smooth.
- Season with salt, pepper, and chopped basil.
- If too thick, loosen with a splash of the reserved pasta water.
Finishing the dish
- Add chicken back into the vegetable pan.
- Stir through the Alfredo sauce and drained tagliatelle. Toss well to coat everything.
- Fold in baby spinach right at the end so it just wilts.
- Garnish with fresh basil and extra Parmesan and a bunch of rocket scattered on top!
