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Creamy red pepper and chicken pasta recipe

120 ratings

You can’t go wrong with a quick pasta dinner. Roast chicken thighs and red peppers with smoky paprika, then toss with penne and a creamy tomato mascarpone sauce – top with Cheddar for easy comfort food. See method

Serves 4
10 mins to prepare and 30 mins to cook
722 calories / serving

Ingredients

600g pack chicken thigh fillets
2 red peppers, deseeded and thinly sliced
1 tbsp olive oil
2 tsp paprika
320g Hearty Food Co. penne
500g jar tomato & mascarpone pasta sauce
50g medium Cheddar, grated
30g fresh basil, leaves picked

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
3035kj
722kcal 36%
Fat
29g 41%
Saturates
10g 48%
Sugars
14g 15%
Salt
1.9g 32%

of the reference intake
Carbohydrate 77g Protein 42.7g Fibre 3.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with baking paper and add the chicken thighs and peppers. Drizzle with the olive oil, sprinkle over the paprika and season. Roast for 30-35 mins, until the chicken is completely cooked through and the peppers are softened.
Meanwhile, bring a large pan of salted water to the boil and add the penne. Cook for 8 mins, then drain and return to the empty pan.

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Remove the chicken from the oven and shred using 2 forks. Add to the pasta along with the peppers, tomato & mascarpone sauce, most of the cheese and most of the basil. Heat the mixture for 1-2 mins over a medium heat until warmed through.
Divide the pasta between 4 bowls. Sprinkle the remaining cheese and basil over before serving.