campfire roasted chicken and vegetables with fettuccini

For the roasted vegetables:
1 medium carrot
½ red pepper
¼ red onion
½ lb asparagus
1 tbs vegetable oil
salt/pepper

Slice carrot into long strips; chop pepper into three pieces, chop ¼ onion in half; trim asparagus. Drizzle vegetables with oil and season with salt and pepper. Arrange on camping toaster and roast over an open flame until tender. Chop into bite-sized pieces.

For the chicken:
4 chicken breasts
1 tbs vegetable oil
¼ cup red wine
salt/pepper
1 pkg (350 g) fresh Olivieri fettuccini noodles
1 pkg (300 ml) Olivieri rosé sauce

Season chicken with salt and pepper. Heat oil in frying pan. Sear chicken on both sides; continue cooking then, when about half finished, add red wine. Meanwhile, drop bag of sauce into boiling water (here’s where your teapot comes in) until heated through. Remove sauce and add pasta to the same water; cook until tender. Just before chicken is finished, add vegetables and sauce. Toss together with sauce and serve.