Hot Noodle

On the table in: 15 mins
Serves: 2
Origin: Italian

Ingredients:

  • 100 grams pasta spirals
  • 200 grams tinned, sliced mushrooms in water
  • 100 grams chopped yellow, de-seeded capsicums
  • 100 grams skinless chicken breast, cooked and shredded
  • 20 grams grated Parmesan cheese, for serving

For the Hot Sauce:

  • cooking oil spray
  • ½ medium eating apple, chopped
  • ½ small brown onion, peeled and chopped
  • 150 mls tomato puree (sieved tomatoes)
  • 3 Tbsp apple juice
  • generous pinch chilli flakes
  • generous pinch garlic granules
  • sea salt

Nutritional Information

Per serving: 381 calories; 51g carbohydrates; 25g protein; 7.8g fat; 5.4g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Cook the pasta in boiling salted water according to instructions till ‘al dente’.
  2. While the pasta is cooking make the ‘hot sauce’. Heat a heavy-based saucepan over medium heat, spray well with the cooking oil spray, then add the chopped onion and apple; stir well.
  3. Reduce the heat to low, cover the saucepan with a tight fitting lid and sweat till tender (about 5 minutes).
  4. Add the rest of sauce ingredients, stirring well and heat through. Season to taste with sea salt.
  5. Add the mushrooms, chopped capsicums and chicken, and cook 2 minutes more stirring all the time to heat through. Mix in the drained noodles.
  6. Divide between two serving bowls, sprinkle with Parmesan cheese and serve.

Chef’s suggestions:

  • You can also make this recipe with smoked salmon or mackerel instead of chicken to give you that oily fish boost.
  • For gluten-free, replace the pasta with gluten-free pasta.
  • For dairy-free, replace the Parmesan cheese with a soy alternative or omit altogether.
  • For vegetarian, replace the chicken with medium tofu or add 150 mls fromage frais to the sauce.