ROASTED RED PEPPERS JAR RECIPES RECIPES

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ROASTED CHICKPEA WRAPS RECIPE | BBC GOOD FOOD



Roasted chickpea wraps recipe | BBC Good Food image

This super-healthy vegetarian supper packs in 4 of your 5 a day, with avocados, roasted red peppers and spiced chickpeas

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

2 x 400g cans chickpeas
2 tsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
2 avocados , stoned, peeled and chopped
juice 1 lime
small pack coriander , chopped
8 soft corn tortillas
1 small iceberg lettuce , shredded
150g pot natural yogurt
480g jar roasted red peppers , chopped

Steps:

  • Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.
  • Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.

Nutrition Facts : Calories 489 calories, FatContent 22 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 14 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.8 milligram of sodium

ONE-POT CREAMY CHICKEN AND ROASTED RED PEPPER PENNE



One-Pot Creamy Chicken and Roasted Red Pepper Penne image

An easy homemade red pepper cream sauce, fresh spinach, chicken and penne pasta come together in this one-pot dinner.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 11

1 jar (12 oz) roasted red bell peppers, thoroughly drained
1 cup heavy whipping cream
3/4 cup shredded Parmesan cheese
2 tablespoons butter
2 teaspoons finely chopped garlic
2 3/4 cups water
2 1/3 cups uncooked penne pasta (8 oz)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded deli rotisserie chicken
1 bag (5 oz) baby spinach

Steps:

  • In blender, place roasted peppers, whipping cream and 1/2 cup of the Parmesan cheese. Cover and blend on medium speed until smooth. Set aside.
  • In 4- to 5-quart Dutch oven, heat butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is tender.
  • Add water, pasta, salt and pepper; heat to boiling. Simmer uncovered 11 to 12 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
  • Stir in chicken and roasted peppers mixture. Continue heating 4 to 6 minutes, stirring frequently, until heated through and sauce starts to thicken. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; serve with remaining 1/4 cup Parmesan cheese.

Nutrition Facts : Calories 490 , CarbohydrateContent 36 g, CholesterolContent 105 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 850 mg, SugarContent 3 g, TransFatContent 1 g

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