Pennette rigate pasta with roast peppers, chicken and anchovies
Preparation time: Between 30 and 60 Minuti
Nutritional information: 499 kcal / per serving
Course: First course
Seasonal dish: Summer
Enviromental Impact: Low (0.48kg CO2 eq)
This recipe is a creative way to reduce food waste by reusing leftover grilled peppers.
Ingredients for 4 portions
- Pennette rigate pasta 320 g
- Red bell pepper 200 g
- Yellow bell pepper 200 g
- Chicken breast 300 g
- Anchovy fillets 50 g
- Dry white wine 50 ml
- Extra virgin olive oil 4 tbsp (40 g)
- Basil leaves 3
- Clove of garlic 1
- Salt to taste
- Pepper to taste
Preparation
Arrange the peppers in an oven dish and roast them in the oven for 15 minutes at 180°C.
When they are ready, place them in a sealed container.
Leave them to cool and then peel, removing the seeds, and cut them into sticks.
In the meantime dice the chicken breast and fry in a pan with olive oil and the whole garlic (which you remove before serving).
After a few minutes, add the anchovies, the basil cut into strips, and the white wine. Cook until the liquid has fully evaporated. Lastly, add the peppers, season and simmer for a few minutes.
Cook the pasta al dente in plenty of boiling, salted water, drain it and dress with the sauce, mixing well.
Enviromental Impact
Low
Details
Per serving:
0.48kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.