Peri-Peri Butternut Squash Fettuccine

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Prep. Time 30 mins

Cooking Time


    1 container Harvest Fresh Butternut Squash Fettuccine

    2 Red peppers, chopped coarsely

    1 Bag of mini sweet peppers (454g)

    1 Thai red chili

    1 1/2 tbsp red wine vinegar

    dried oregano

    1 red onion

    1 lemon

    2 cloves garlic

    2-4 chicken breasts

    1 bunch cilantro

    2 heaped tsp. smoked paprika

    1/4th cup olive oil, divided

    salt and pepper to taste

    grated  fresh Parmesan (optional)

    Preheat oven to 375 degrees F
    Add 2 chopped red peppers , a quartered red onion and a halved lemon (cut side down) to a baking sheet. Drizzle with olive oil and roast for 40 mins
    Add roasted vegetables to blender with the pulp of the roast lemon. Add 1 1/2 Tbsp of red wine vinegar, 2 garlic cloves, the red thai chili ( remove seeds for less heat), a heaped tsp of oregano, a heaped tsp of smoked paprika, salt, pepper and olive oil. Process until smooth
    Dice chicken and slice the sweet peppers. Add a drizzle of olive oil to pan, and saute the chicken and peppers together on low heat. One chicken is white, add the last heaped tsp of smoked paprika, and stir to combine ingredients
    Pour in the peri-peri sauce and add a large handful of chopped cilantro. Stir it in
    Add the butternut Squash Fettuccine noodles to the peri-peri pan. Stir everything together, and cover. Allow noodles to soften, approx 5-10 mins. Serve in bowls while hot!
    Top with optional grated fresh parm and enjoy!