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Green Peppers and Chicken Pasta


Pasta should, I think, be served with a more substantial sauce than it usually is.I like it to be 60-40 with the pasta constituting the lesser amount.

I like to build up the sauce , like we do curries here, letting the flavours get more complex as the ingredients are added one by one.


1 tbsp olive oil

1 large onion

1 tsp ground garlic

4 tomatoes, blended into pulp

5 sundried  tomatoes, cut into strips

3 green peppers/ simla mirch

Handful of basil leaves

Salt  and pepper to taste

2 full Chicken legs, cooked .

1 tbsp grated parmesan cheese. ( optional)

100 gms fusilli per person


Take the cooked chicken off the bones and reserve the stock.

Bring a large pot of salted water to the boil for the pasta. Drop in the pasta and cook till al dente, about 12 minutes. Strain and drizzle with a little olive oil.

Meanwhile heat the olive oil and saute the garlic and onions in it for five minutes. Add the tomato pulp and chopped sun dried tomatoes and cook for 10 more minutes. Add the chopped  chicken,green peppers, the salt and pepper and cook for 15 minutes.If you need it to be a bit more saucy add  some of the chicken stock.

Add torn basil leaves in the last five minutes of cooking.

Pour a generous amount over each bowl of pasta and serve garnished with some grated parmesan.