Pennette rigate pasta with roast peppers, chicken and anchovies

Serves four

• Pennette rigate pasta 320 g
  
• Red bell pepper 200 g
• Yellow bell pepper 200 g
• Chicken breast 300 g
• Anchovy fillets 50 g
• Dry white wine 50 ml
• 4 tbsp extra virgin olive oil (40 g)
• 3 basil leaves
• 1 clove of garlic
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 499 Kcal

Environmental Impact

Per serving: 
480 grams CO₂ equivalence - carbon footprint
600 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Arrange the peppers in an oven dish and roast them in the oven for 15 minutes at 180°C. 

When they are ready, place them in a sealed container.

Leave them to cool and then peel, removing the seeds, and cut them into sticks.

In the meantime dice the chicken breast and fry in a pan with olive oil and the whole garlic (which you remove before serving). 

After a few minutes, add the anchovies, the basil cut into strips, and the white wine. Cook until the liquid has fully evaporated. Lastly, add the peppers, season and simmer for a few minutes.

Cook the pasta al dente in plenty of boiling, salted water, drain it and dress with the sauce, mixing well.

The Chef’s Advice

You can decorate this dish with a couple of fresh basil leaves.

Nutritional Advice

An 80g portion of pasta is recommended in accordance with a standard 2000 Kcal daily diet, but quantities depend on individual needs.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

This meal contains carbohydrates, protein, vegetables and fat, and is made even more nutritious when served with a salad and/or fruit.