Chicken Meatball and Pepper Pasta


Serves 1

  • 60g dried spaghetti
  • 3 chicken sausages
  • 1 tsp mixed dried herbs
  • ½ tsp olive oil
  • 20g capers
  • 30g pitted kalamata olives
  • 3 jarred roasted red peppers, in brine
  • 40g yoghurt, such as greek, natural and soya
  • ½ onion, peeled and finely chopped
  • salt and pepper
  • ½ small bunch basil, leaves torn


Cook the spaghetti in a pan of boiling salted water according to the packet instructions.

Squeeze the meat from the sausage skins and mix in the herbs along with some black pepper. Roll into equal-sized meatballs. Heat the oil in a frying pan and fry the meatballs for 8 minutes or until cooked through and golden. Add the capers and olives and cook for a few more minutes.

Blend the peppers until smooth then add to the meatballs to heat through. Remove from the heat and stir through the yoghurt to create a creamy sauce. Season to taste.

Drain the pasta, top with the meatballs and sauce, and finish with the basil leaves to serve.


You can use the same amount of low-fat or fat-free yoghurt if preferred.

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