Pasta with chicken and yellow pepper sauce

Andreas Kavazis


Preparation Time:

15 min

Cooking Time:

25 min


4 servings
Category:With Meat & Poultry

Related Video

Made with



  • 1 pack MITSIDES Fusilli (500g)
  • 1 yellow pepper, cut in quarters
  • 1 garlic clove
  •  ½ onion
  • 1 tsp turmeric
  • 2 Tbsp olive oil
  • 2 pieces of chicken breast, diced
  • 1/3 cup white wine
  •  2 Tbsp yogurt
  • 2 Tbsp Edam or Gouda cheese, grated


Cook the pasta in plenty of salted boiling water following pack instructions, until al dente. Meanwhile, in a food processor pulse the pepper, garlic and onion until mashed. In a deep frying pan, heat the olive oil and cook the chicken until all sides are cooked. Add the wine and when it has evaporated, add the pepper mash, turmeric, salt and pepper. Cook for another 3 minutes and stir in the cooked pasta. Remove from heat and add the yogurt and the cheese. Remove from fire, stir until the cheese has melted and serve.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Print Friendly, PDF & Email