Roast capsicum and chicken pasta

Roasted capsicum gives this sauce its colour and sweetness. This version avoids a blanket low-histamine claim because freshness and individual food tolerance matter.

Serves or makes: 3

Ingredients

• 3 red capsicums
• 300 g chicken breast, diced
• 250 g pasta
• 1 zucchini, diced
• 30 mL olive oil
• 1 garlic clove, optional
• Fresh parsley
• Black pepper

Method

1. Halve and deseed the capsicums. Roast cut-side down at 220°C for 25–30 minutes until tender. When cool enough, peel if preferred and blend with half the oil.
2. Cook the pasta according to its packet.
3. Heat the remaining oil in a pan. Cook the chicken until thoroughly cooked, then add the zucchini and optional garlic and soften.
4. Combine the sauce, chicken mixture and drained pasta. Warm through and finish with parsley. Choose freshly handled ingredients and follow your own dietary advice.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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