Creamy Roasted Red Pepper & Chicken Pasta

  • 5MINS
  • 22MINS
  • 293KCAL
Easy Peasy Creamy Roasted Red Pepper & Chicken Pasta pinchofnom.com

NutritionPer Serving

  • Calories293
  • Carbs38g
  • Protein30g
  • Fat4.9g
  • Saturates1.2g
  • Sugars8.8g

Creamy Roasted Red Pepper and Chicken Pasta - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

This Creamy Roasted Red Pepper & Chicken Pasta is absolutely perfect for fussy eaters as the majority of the veg is hidden in the sauce! If you’re cooking for a particularly fussy eater, then you can just leave the mushrooms out as these are a bit more noticeable.

We’ve used roasted red peppers in a jar for our Creamy Roasted Red Pepper & Chicken Pasta to make this dish really easy and quick to put together – you’ll need to make sure that you’re using the type in vinegar and not oil, however, as otherwise you’ll end up with loads of extra calories.

This recipe is super adaptable and you can add whichever veggies or meat you like. We think that courgettes work particularly well and some wilted spinach stirred through at the end is also a fab addition. If you like your food spicy, then you could also add a little bit of chilli powder to your sauce as well!

What diets is this Creamy Roasted Red Pepper & Chicken Pasta suitable for?

This Creamy Roasted Red Pepper & Chicken Pasta can be made suitable for vegetarians by swapping the following ingredients out for vegetarian alternatives;

  • Worcestershire sauce
  • Chicken (substitute for a meat substitute or extra veg!)

It can also be made suitable for dairy free diets by swapping the following ingredients out for dairy free versions;

  • Philadelphia Lightest

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Creamy Roasted Red Pepper & Chicken Pasta recipe?

  • You need to count 5 Points per portion of this Creamy Roasted Red Pepper & Chicken Pasta recipe if you’re on WW Green.
  • You need to count 5 Points per portion of this Creamy Roasted Red Pepper & Chicken Pasta recipe if you’re on WW Blue.
  • You need to count 5 Points per portion of this Creamy Roasted Red Pepper & Chicken Pasta recipe if you’re on WW Purple.

Do you need any special ingredients to make this Creamy Roasted Red Pepper & Chicken Pasta?

Using jars of roasted red peppers means that this dish is super quick and easy to put together. Make sure that you pick up the type in vinegar, not oil though as otherwise you’ll be adding a load of unnecessary calories!

If you can’t find roasted red peppers in a jar, or would prefer to make your own, then you can also follow the below directions instead:

Halve and deseed your peppers before placing on a baking tray. Coat with low calorie cooking spray and place into an oven preheated to 200°c for around 40 minutes, until they have softened, and the skin is a little charred. When adding to the sauce also add a tablespoon of red wine vinegar.

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A hand blender like this one is absolutely key to getting a smooth, creamy sauce for this recipe!

The sauce for this recipe is absolutely perfect for batch cooking and freezing! We think that these plastic containers are perfect for freezing sauces and soups!

How many calories are in this Creamy Roasted Red Pepper & Chicken Pasta?

There are 293 calories per portion in this Creamy Roasted Red Pepper & Chicken Pasta,which means it falls into our Everyday Light category. 

This Creamy Roasted Red Pepper & Chicken Pasta is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

For the sauce

Step 1

Add the onion, garlic and red peppers to a saucepan and gently fry over a medium heat for 10 minutes, or until the onions have softened and cooked through.

Step 1 pinchofnom.com

Step 2

Add the rest of the sauce ingredients, stir to combine and blend until smooth. Season with salt and pepper to taste.

Step 2 pinchofnom.com Step 2 pinchofnom.com

For the pasta

Step 1

Add the dried pasta to a saucepan of boiling water and cook for 10 minutes until tender (or follow the cooking instructions on your pasta packet as times may vary slightly).

Step 2

While the pasta is cooking add the chicken into a frying pan. Spray with low calorie cooking spray and cook gently over a medium heat for 5 minutes until the outside of the chicken has turned white.

Step 2 pinchofnom.com

Step 3

Add the sliced mushrooms to the frying pan and cook for 2 minutes until softened slightly.

Step 3 pinchofnom.com

Step 4

Add the blended sauce to the frying pan and simmer for a further 5 minutes, until the chicken is cooked and white throughout.

Step 4 pinchofnom.com

Step 5

When the pasta is cooked, drain the water off and mix the pasta with the chicken and sauce. Season with salt and pepper to taste and serve.

Creamy Roasted Red Pepper and Chicken Pasta - Pinch of Nom Slimming Recipes

What could I serve with this Creamy Roasted Red Pepper & Chicken Pasta?

This Creamy Roasted Red Pepper & Chicken Pasta is absolutely delicious when served alongside any of the following accompaniments:

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How do you know when this Creamy Roasted Red Pepper & Chicken Pasta is cooked?

You should cook the sauce for your Creamy Roasted Red Pepper & Chicken Pasta for around 12 minutes or until the chicken is cooked through and white throughout.

Cook the pasta for around 10 minutes or according to the instructions on the packet until tender.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Creamy Roasted Red Pepper & Chicken Pasta in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Creamy Roasted Red Pepper & Chicken Pasta in the fridge for approximately 3 days or so.

Can I freeze this Creamy Roasted Red Pepper & Chicken Pasta?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Creamy Roasted Red Pepper & Chicken Pasta?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes or until piping hot.

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Creamy Roasted Red Pepper & Chicken Pasta

This quick and tasty pasta dish uses roasted red peppers from a jar to save time without compromising on flavour!
  • Prep Time
    5 MINS
  • Cook Time
    22 MINS
  • KCals 293
  • Carbs 38G
WW Points
  • 5 Green
  • 5 Blue
  • 5 Purple

Ingredients

For the sauce

  • 200 g red onion peeled and sliced
  • 4 garlic cloves peeled and crushed
  • 300 g roasted red peppers in vinegar (drained weight) roughly chopped
  • 500 g passata
  • 90 g Philadelphia Lightest or other low fat cream cheese
  • 3 tbsp balsamic vinegar
  • 1 tsp Worcestershire sauce
  • 1 vegetable stock pot added without water
  • 1/2 tsp sweet smoked paprika
  • 1/2 tsp dried basil

For the pasta

  • 200 g dried pasta
  • 3 skinless chicken breasts cubed into 2cm pieces
  • 300 g mushrooms sliced
  • low calorie cooking spray
  • salt and pepper to taste

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

For the sauce
  1. Add the onion, garlic and red peppers to a saucepan and gently fry over a medium heat for 10 minutes, or until the onions have softened and cooked through.
  2. Add the rest of the sauce ingredients, stir to combine and blend until smooth. Season with salt and pepper to taste.
For the pasta
  1. Add the dried pasta to a saucepan of boiling water and cook for 10 minutes until tender (or follow the cooking instructions on your pasta packet as times may vary slightly).
  2. While the pasta is cooking, add the chicken into a frying pan. Spray with low calorie cooking spray and cook gently over a medium heat for 5 minutes until the outside of the chicken has turned white.
  3. Add the sliced mushrooms to the frying pan and cook for 2 minutes until softened slightly.
  4. Add the blended sauce to the frying pan and simmer for a further 5 minutes, until the chicken is cooked and white throughout.
  5. When the pasta is cooked, drain the water off and mix the pasta with the chicken and sauce. Season with salt and pepper to taste and serve.

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Recipe notes

If you like the convenience of jars of pasta sauce, then why not try batch cooking and freezing portions of this sauce recipe instead for a quick and easy midweek meal?

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26 comments

See what others have to say

EmilySaturday 25th July 2020

How much is portion ?

Reply

    LisaMonday 27th July 2020

    Hi Emily, if you scroll down to the end of the recipe web page there is a recipe card that tells you how many each recipe serves. This recipe serves 6, so each portion is a sixth of the whole dish. Hope this helps.

    Reply

      ChloeFriday 31st July 2020

      So 33g of pasta and 1/2 a chicken breast per adult portion? Is this right?

      LisaFriday 31st July 2020

      Hi Chloe. Yes, the recipe is correct. We thought with all the added veg this recipe was enough to serve 6.

AJMonday 13th July 2020

Really tasty and easy to make!
I didn’t have the suggest tool to mix the sauce so popped in a blender instead! Look forward to making again

Reply

    SharonTuesday 14th July 2020

    Hi Amelia, we’re so pleased you enjoyed this recipe and found it easy to make. Thanks for letting us know.

    Reply

Dawn QuinnWednesday 1st July 2020

Just made this today and it’s absolutely delicious.

Reply

    HollyThursday 2nd July 2020

    Hey Dawn, so glad you enjoyed this recipe!

    Reply

Laura HillMonday 29th June 2020

Would it be okay to use chicken thighs?

Reply

    HollyMonday 29th June 2020

    Hi Laura, you can substitute the chicken breast for chicken thighs just make sure the chicken is cooked through and follow the recipe steps for the rest of the recipe. Hope that helps!

    Reply

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