Red Pepper, Chicken & Walnut Fettuccine

From our 'Cook Once, Eat Twice' blog - pair up with Roasted Red Pepper Chicken for 2 meals in 1!

Serves 4

1 red pepper, sliced
1 orange pepper, sliced
1 medium onion, sliced
2 tbsp. My Secret Kitchen Red Pepper Cheese Ball Mix
400g cooked chicken, sliced
75g walnuts, crushed
250g fettuccine (dry weight)
200ml crème fraiche
chopped parsley to garnish

Heat the oil and sauté the peppers together with the onion until soft and starting to brown at the edges. Stir in the Red Pepper Cheese Ball Mix and put to one side.  Cook the fettuccine in lots of boiling salted water, drain and keep warm whilst finishing the sauce. Add the chicken and walnuts to the cooked pepper mixture and heat gently before adding in the crème fraiche. When ready to serve, mix together the sauce with the fettucine and pile high on a plate before garnishing with chopped parsley.

TIP: adding a little oil to the cooking water for the pasta stops the fettuccine sticking together too much