John Myers
Autumn Pasta Dish
The perfect autumn pasta dish recipe with a picture and simple step-by-step instructions.
- 250 g Whole wheat spaghetti
- 50 g Roughly chopped walnuts
- 1 Handful Roughly chopped wild rocket from our own garden
- 3 piece Colorful peppers, halved, peeled, pitted and cut into pieces
- 350 g Freshly diced chicken breast
- 2 piece Garlic cloves chopped
- 2 piece Spring onions fresh, cut
- 1 piece Chilli red pitted, finely chopped
- 3 tbsp Olive oil
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- Cook the pasta until al dente according to the instructions on the packet.
- Fry the chicken breast cubes in the olive oil. Season to taste and remove.
- Now put the pepper pieces in the hot frying oil and sauté them briefly. Then add the garlic, chilli, and spring onions and cook for a few minutes. Season to taste.
- Pour the pasta into a sieve and let it drip off. The noodles and chicken cubes are now also in the wok. Swirl everything together well and season again to taste. Transfer to a pre-warmed bowl.
- In the meantime, I’ve roasted the nuts without fat. Now add the rocket leaves to the nuts. Swirl everything together once and pour over the pasta dish (see last picture).
- This is a particularly tasty type of pasta dish. Of course, you can take pasta to your liking. We like to eat whole wheat spaghetti.
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