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    Trompretti Pasta with Chicken and Marscapone Sauce

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    Trompretti Pasta with Chicken and Marscapone Sauce

    Pick up fresh pasta and ready-made sauce on the way home for a colourful supper dish that's ready in 25 minutes.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 1 tbsp olive oil
    • 340g pack Waitrose Fresh British Chicken Mini Breast Fillets,cut into 2.5cm pieces
    • 2 courgettes, halved and sliced
    • 1 red pepper, deseeded and sliced
    • 350g tub Waitrose Fresh Tomato and Mascarpone Sauce
    • ½ x 500g pack Waitrose Fresh Trompretti Pasta
    • Parmigiano Reggiano shavings


    1. Heat the oil in a medium pan and cook the chicken for 3-4 minutes until browned. Add the courgettes and pepper and cook for 3-4 minutes until softened. Pour in the sauce and simmer gently for 5-6 minutes, stirring occasionally.
    2. Meanwhile, cook the pasta in a large pan of boiling water according to the pack instructions, drain well, then stir into the sauce.
    3. Spoon the pasta into serving bowls, sprinkle with Parmigiano Reggiano shavings and freshly ground black pepper and serve immediately with Waitrose Aromatic Herb salad and Waitrose Garlic Ciabatta.

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    Cook's tips

    The unused trompretti pasta can be sealed in its bag and frozen for up to one month.

    Wash hands, utensils and work surfaces thoroughly after handling raw poultry.


    Average user rating

    3 stars