Chicken & Roasted Capsicum Pasta – for Hay Hay It’s Donna Day


hhdd_logo-copyIt’s time for HHDD #26!

First I started reading Meeta’s post with curiosity, then I was in for some surprise, later came the  total disbelief when I saw my name was up there along with an excerpt of my email to Meeta. She had sent me a sweet email too, but I happened to be in her blog even before I saw her mail.  My entry to HHDD #25 – Shrimp Satay – Grilling with Almond Satay Sauce was the overall winner! There were awesome entries in both the sweet & savory categories, & my humble thanks to all those liked mine. After the initial few seconds of thrill of the win wore off, & I realized that I  have to host HHDD #26, the nervousness & intimidation kicked in, for during these few months of blogging I have never even given any thought about hosting an event. But I am sure with all your support I will make this happen:-)

[I am sending a Big Bag of Thanks to Bron, who guided me though this "apparently"  simple task of posting this announcement for HHDD #26.]

I get to select one recipe from Donna Hay & I selected Chicken & Roasted Capsicum Pasta. Why ? Well, because this is a wonderful all inclusive meal. With the fast forward life style I am (I am sure everyone out there is too) always looking for recipes that are not elaborate, uses a lot of fresh ingredients & where the basic recipe can be easily customized. Whether it be for family, a friend or for entertaining, this looked like a colorful & flavorful fast spring time meal with fresh roasted tomatoes, capsicum/peppers(which I love) & herbs. Simple recipes like this give so much space to add your own imagination… so common everyone show us what you can do with it!

Here are the Rules for Participating for HHDD:
Hay Hay it’s Donna Day is open to all food and wine bloggers.
Entries submitted for HHDD must be made specifically for the current round of this event, although photos may be submitted to photo competitions such as DMBLGIT(Does My Blog Look Good In This.)
Entrants must include a link to the host and Bron – the facilitator (link to : in their entry post.
Entries can be made at any time once the event has been announced, but must be posted and emailed to the host by the closing date.
The host then assembles all the entries together into a roundup, from where the participants of the round vote to elect a new host (the winner) for the following event.

A Few Other Things to Remember:

For all those we want to make a Vegetarian version of this, you are very welcome to do so. Add the beans or the tofu or whatever you can think of to substitute the chicken.
While you are allowed to “personalize” this, do keep the theme & procedure of the original recipe in mind.
* It is NOT a creamy, cheesy, or cooked in the Sauce Pasta dish. It’ s more like a Fresh & Flavorful Salad.
* It is NOT a Baked or Layered Pasta dish.
* Please  use some kind of Roasted Capsicum/Bell Pepper/Pepper (any kind & color) in it, as this is the main ingredient that adds the flavor & taste to the dish. You are free to add other veggies…
* Please do include some fresh Herbs & get creative in dressing the pasta.


Too many Rules? I hope I haven’t made things too difficult. Now all the food enthusiast & the wonderful cooks out there get geared to cook, spin your own variations  & send me your awesome  creations.

Please email me your submissions at ecurry[DOT]admin[AT]gmail[DOT]com with “HHDD #26” in the subject line of your email by 23rd March 2009  Monday March 30, 2009. Please include the following information in your mail:

  • The Name & URL of your blog
  • Your Name
  • Your Location
  • Name of your recipe
  • The URL or the permalink to your entry.
  • A photo of your recipe if you have. You do not have to resize it, but it should be less than 1MB.

After I post a  Round Up, all participants will get the opportunity to vote on their favorite dish. A reminder again that the last day of submission is March 23, 2009   Monday March 30, 2009.

Now for  Donna Hay’s recipe of  Chicken and Roasted Capsicum Pasta….


  1. 2 Red Capsicums, halved & stalks Removed
  2. 2 Roma tomatoes quartered
  3. 400g short pasta, such as penne
  4. 2 tablespoons Olive Oil
  5. 2 tablespoons malt vinegar
  6. 2 tomato paste
  7. 2 tablespoons chopped oregano leaves
  8. 1 cup basil leaves
  9. 1 teaspoon caster (superfine) sugar
  10. sea salt & crushed black pepper
  11. 200g cooked chicken breast fillet, shredded


Preheat oven to 200 degrees C (390 degrees F).

Place the capsicum & the tomato on a baking tray and cook for 20 minutes or until the capsicum skin is black & the tomato is tender. Allow capsicum to cool, peel, discard the seeds & chop. Set aside.

Cook the pasta in a large saucepan of boiling water for 10-12 minutes or until al dente. Drain & return to the pan.

Place the oil, vinegar, tomato paste, oregano, basil, sugar, salt & pepper in a bowl & stir to combine. Add to the pasta with the chicken, capsicum & tomato and toss to combine.

Serve 4.


We Loved it! This is one of those no fuss recipes which  got done in a breeze. Even a novice cook can follow the few lines of instructions, yet the result was a combination of full, invigorating burst of flavors & taste. Really the roasted peppers & tomatoes & the fresh herbs did their magic. Welcome spring with this light, easy & wonderful recipe..


Related Posts:
Penne Pasta in Red Pepper Pesto with Sweet Onions & Mushroom
Iron Skillet Spaghetti

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