Chicken Meatball and Pepper Pasta

Name: Chicken Meatball and Pepper Pasta
Total time: 25 min
Yield: 1
Ingredients: 60g dried spaghetti; 3 chicken sausages; 1 tsp mixed dried herbs; ½ tsp olive oil; 20g capers; 30g pitted kalamata olives; 3 jarred roasted red peppers, in brine; 40g yoghurt, such as greek, natural, soya; salt and pepper; ½ small bunch basil, leaves torn

25 mins

Ingredients

serving

1 serving

60g dried spaghetti
3 chicken sausages
1 tsp mixed dried herbs
½ tsp olive oil
20g capers
30g pitted kalamata olives
3 jarred roasted red peppers, in brine
40g yoghurt, such as greek, natural, soya
salt and pepper
½ small bunch basil, leaves torn

Method

Cook the spaghetti in a pan of boiling salted water according to the packet instructions.

Squeeze the meat from the sausage skins and mix in the herbs along with some black pepper. Roll into equal-sized meatballs. Heat the oil in a frying pan and fry the meatballs for 8 minutes or until cooked through and golden. Add the capers and olives and cook for a few more minutes.

Blend the peppers until smooth then add to the meatballs to heat through. Remove from the heat and stir through the yoghurt to create a creamy sauce. Season to taste.

Drain the pasta, top with the meatballs and sauce, and finish with the basil leaves to serve.