School Lunchbox: Pasta with roasted red pepper sauce, tomato and spinach soup and chicken scallopine

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The roasted red pepper sauce recipe had been saved for the longest time and I wasn’t sure if it was going to go down well with dear son, especially when paired with the tomato and spinach soup. Where 12 year old boys are concerned there is such a thing as “too much goodness” in one sitting. However, as the sauce was being made, it turned out to taste really great. As we did not have pine nuts, the almonds that took its place gave the sauce a lovely nutty richness. You do have to add a bit more salt to the sauce and a splash of lemon juice to brighten up the flavors, but I was bowled over by how good this sauce was when paired with pasta. It was flavourful and rich tasting, but also light and refreshing with the wonderful sweetness of the roasted red peppers. Give it a try, and I hope your family will enjoy it too.

Pasta with red pepper sauce (for 2)

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  • Enough pasta for 2 servings (I used spaghetti because that’s what I had)
  • 1 red bell pepper
  • 1/2 onion (chopped fine)
  • 2 garlic (chopped fine)
  • Small handful chopped almonds
  • 1 small squeeze of lemon juice
  • Chopped celery leaves or flat leaf parsley
  • Salt and pepper
  • Extra virgin olive oil
  • 2 tablespoon cream
  1. Roast red pepper on top of stove till charred. Remove from flame and place pepper in plastic bag to sweat.
  2. Toast almonds till golden.
  3.  Boil pasta according to specified time. Don’t forget to add salt and some olive oil to pasta water.
  4. Peel pepper skin, chop pepper, place in blender with toasted almonds. Blend fine.
  5. Heat olive oil, sautee onion and garlic gently.
  6. Once onions are softened, pour in the blended pepper and almonds, lower heat to the lowest setting. Stir well.
  7. Add cream, stir, season with salt and pepper. Taste and adjust seasoning. Switch stove off. Squeeze lemon over sauce.
  8. Mix pasta with sauce adding some of the pasta water.
  9. Sprinkle some parmesan cheese and celery/flat leaf parsley as well as extra toasted almonds for crunch.

Chicken Scallopine

Butterflied and pounder chicken breast

Butterflied and pounded chicken breast

  • 1 chicken breast – butterflied and pounder thin
  • Salt and pepper
  • 2 tablespoon all purpose flour
  • 1 tablespoon olive oil and a little butter

Season chicken breast with salt and pepper, dust with flour.

Heat pan, add olive oil and butter. Once sizzling, gently place chicken breast in pan. Lightly fry till golden on both sides. Serve with a wedge of lemon.

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About mumstech
Retired at 40 after working in various industries including banking and financial services, oil and gas as well as higher education.Now a stay-at-home mum, cheerleader for husband and son, cleaner, nutritionist, cook, laundry lady, driver, clerk cum administration assistant, public relations, personal assistant... I never knew that squeaky clean floors can give me such satisfaction!

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