Ingredients
Chicken
800g (1.76lb) Chicken Breast, Large Bite-Size Pieces
1 Tbsp (15ml) Olive Oil
1 tsp (5g) Garlic Powder
Salt & Pepper
Roasted Pepper Sauce Base
2 Red Capsicums, Roughly Chopped
1 Brown Onion, Roughly Chopped
1 bulb Garlic, Top Trimmed
200g (7oz) Cherry Tomatoes
1 Tbsp (15ml) Olive Oil
Salt & Pepper
Pasta
350g (12oz) Penne Pasta
Sauce Finish
150ml (⅔ cup) Thickened Cream
60g (2oz) Light Cream Cheese, Room Temperature
40g (1.4oz) Parmesan, Finely Grated
120ml (½ cup) Chicken Stock
Greens
120g (4oz) Baby Spinach
Method
1
Preheat the oven to 220°C (430°F). Add the capsicum, onion, whole garlic bulb and cherry tomatoes to a tray. Drizzle with olive oil, season with salt and toss well. Roast for 30–40 minutes, turning once halfway, until very soft, caramelised and slightly charred.
2
Cook the penne in heavily salted boiling water for 1 minute less than packet instructions. Drain and reserve a small splash of pasta water.
3
Squeeze the roasted garlic cloves from their skins and add to a blender with the roasted capsicum, onion and tomatoes. Blend until completely smooth and glossy.
4
Heat a large pan over medium-high heat. Add olive oil and chicken breast pieces. Season with garlic powder, salt and pepper. Cook for 3–4 minutes until lightly golden but still slightly undercooked in the centre.
5
Pour the blended sauce into the pan. Add chicken stock, thickened cream, cream cheese and parmesan. Bring to a gentle simmer and cook for 4 minutes until the chicken is fully cooked and the sauce thickens slightly.
6
Add the cooked penne and baby spinach. Fold together until the spinach wilts and the pasta is evenly coated. Loosen with reserved pasta water if needed. Divide into five containers and cool before sealing.
Storage & Reheating
Store in the fridge for up to 4 days.
Microwave until hot, stirring halfway. Add a small splash of water before reheating to loosen the sauce.
