Serves 4-6


2 tbsp olive oil

2 red onions, peeled and cut into thin wedges

2 tsp sugar

1 red pepper

4 skinless chicken breast fillets, thinly sliced

4 spring onions, chopped

2 garlic cloves, crushed

250ml low-fat evaporated milk

250ml chicken stock

2 tbsp sun-dried tomato pesto or tomato puree

350g whole-wheat dried pasta

30g shredded basil

Freshly ground black pepper


  1. Heat 1 tablespoon of oil in a frying pan and add the onions and sugar. Cook over a medium-low heat for 10 minutes, stirring occasionally, until golden brown but not burnt. Transfer the onions to a bowl and cover to keep warm.
  2. Turn the grill onto high. Cut the pepper into quarters lengthways and remove the seeds. Lay the pieces skin side up on a baking tray lined with baking paper and grill for about 7 minutes or until the skin is blackened and blistered. Using a tongs, transfer the hot pepper pieces into a plastic freezer bag, twist to seal and set aside to cool. When cool, remove the skins and slice the pepper flesh into strips.
  3. Meanwhile, heat the remaining oil in a large frying pan. Add the chicken and cook for 4-5 minutes or until browned and cooked through. Add the spring onions and garlic and cook for a further minute.
  4. Stir in the evaporated milk, stock, pesto and pepper strips. Bring to the boil, then reduce the heat and simmer for 1-2 minutes.
  5. Cook the pasta in a large saucepan of boiling water until al dente, drain in a colander and return to the saucepan. Add the chicken mixture and caramelised onion to the pasta, mix together and heat through. Stir in the basil and season with pepper.