Spicy chicken pasta with vegetable sauce

✔️Lactose-free

This spicy chicken pasta is rich, comforting and packed with flavor. A creamy vegetable-based sauce forms the heart of the dish, while the marinated chicken adds warmth and spice. Finished in the oven with melted cheese. This lactose-free pasta is satisfying, nourishing and perfect for busy days.

Ingredients

Chicken

• 500 g chicken breast

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp turmeric

• 0,5 tsp ground ginger

• 1 tsp paprika powder

• Chili flakes - amount to taste

• Sambal - amount to taste

• 2 tbsp vegan yogurt

Sauce

• 180 g zucchini

• 200 g red bell pepper

• 180 g green bell pepper

• 210 g tomatoes

• 1 shallot

• 1 l boiling water

• 140 g tomato paste

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika powder

• 1 tsp turmeric

• Sambal - amount to taste

• 2 tsp vegan red pesto

• 250 g vegan cooking cream

• 400 g pasta - Bertolli Mezze Maniche

• 0,5 l boiling water

Garnish

• Vegan grated cheese - amount to taste

Instructions

1. Cut the chicken breast into small pieces and marinate with the spices and vegan yogurt. Heat olive oil in a pan and cook the chicken until fully done. Remove the chicken from the pan and set aside.

2. Cut the vegetables into large chunks and add them to the same pan. Pour in the boiling water, cover the pan and cook until the vegetables are soft.

3. Use an immersion blender to blend the vegetables into a smooth sauce.

4. Add the tomato paste, spices, red pesto and vegan cream to the sauce. Stir well and let it simmer on low heat for 5 minutes.

5. Add the pasta to the sauce and pour in boiling water until the pasta is fully covered. Cover the pan and cook until the pasta is almost cooked.

6. Add the cooked chicken to the pan, cover again and let everything cook until the pasta is fully done.

7. Transfer the pasta and sauce into an oven dish and sprinkle with vegan grated cheese. Bake in the oven for 10 minutes until the cheese has melted.