Farfalle with Chicken Sweetcorn Bites and Red Pepper Sauce

cook 20 mins
  • 300 g (10 oz) minced chicken
  • 2 spring onions, finely chopped
  • 1 egg yolk
  • 25 g (1 oz) fresh white breadcrumbs
  • 50 g (2 oz) frozen sweetcorn, thawed
  • 4 tablespoons olive oil, plus extra for greasing
  • 400 g (13 oz) farfalle
  • 3 ready-roasted red peppers
  • handful of basil leaves, chopped, plus extra to garnish (optional)
  • salt and pepper
  • Mix together the chicken, spring onions, egg yolk, breadcrumbs and sweetcorn in a bowl, then season well. Lightly wet your hands, then shape the mixture into small balls, each about the size of a walnut.
  • Place the chicken balls on a greased baking sheet and drizzle over 1 tablespoon of the oil. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes, turning once, until cooked through.
  • Meanwhile, cook the pasta in a saucepan of salted boiling water according to the pack instructions until al dente.
  • Place the red peppers, 2 tablespoons of the oil and the basil in a food processor or blender and whizz together to form a chunky sauce. Drain the pasta, reserving a little of the cooking water, and return to the pan. Stir through the remaining oil and the red pepper sauce, adding a little cooking water to loosen if needed. Spoon into bowls, add the chicken bites, scatter over some basil and serve.
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