Chicken and pepperoni rigatoni recipe

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  • 15 mins to prepare and 30 mins to cook Takes: 15 mins to prepare and 30 mins to cook
  • 4 Serves: 4

Heat the olive oil in a large pan over a high heat, add the chicken breast and cook until browned and cooked through.
Add the pepperoni and red onion and sweat for 5 minutes until the onion is soft. In the meantime, put a large pan of water on to boil.
Add chilli flakes to the chicken, pepperoni and onion and stir.
Add chopped tomatoes, sugar (if using) and natural yoghurt, stir and simmer for 5 minutes.
When the water is boiling, add the pasta and cook according to the packet instructions.
Drain the pasta. Return it to the pan it was cooked in and add the sauce. Stir well to make sure it is completely and evenly covered
Serve in a medium-sized bowl, top with Parmesan cheese and rocket and enjoy!

italian stonebaked pepperoni

Haven't got time to cook this from scratch?

Try our ready-made version - Tesco Stonebaked Pepperoni Pizza.  

 

 

 

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  • 1 tbsp - olive oil
  • 400g (13 oz) - chicken breast fillets, diced
  • 200g (7 oz) - pepperoni
  • onion, medium
  • 2 tsp - chilli flakes
  • 1 tin - tomatoes, chopped
  • 20g (3/4 oz) - sugar (optional)
  • 50g (2oz) - yoghurt, natual, low fat
  • 400g (13 oz) - rigatoni pasta
  • 45g (1 1/2oz) - Parmesan cheese, grated
  • 15g (1/2oz) - rocket
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Recipe by: Jennifer McMahon

Added 29/06/2011

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