20-Minute Creamy Sundried Tomato & Chicken Penne with Parmesan

Ready in 20 minutes • Serves 2
This dish most recently appeared in Bargain Box (3 Nights For 2) on Sunday, May 29, 2022.

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Our red pesto is made from sundried tomato and is super versatile. Here we’ve used it to make this quick and easy chicken penne pasta that is bursting with flavour. Tender seared chicken, capsicum and fresh spinach is folded into the penne along with our sundried tomato pesto. Top it off with a sprinkle of Parmesan for a delightful meal that's ready in just 20 minutes.

Ingredients

Pasta

1 drizzle of olive oil
2/3 pack penne rigati

Chicken

1 capsicum, thinly sliced
300g diced free range chicken breast
1 drizzle of oil
1 pack Ragu Spices
1/2 cup chicken stock
150g frozen peas
50g sundried tomato pesto
1/4 cup lite sour cream
50g baby spinach

To Serve

30g grated Parmesan

Steps

Bring a full kettle to the boil.
Tip boiling water into a medium pot, add a pinch of salt and bring back to a rapid boil with a lid on. As soon as water is back to the boil, cook pasta for 8-10 minutes until just tender. Reserve 1/2 cup of pasta water. Drain and return to pot with oil to prevent sticking.
Thinly slice capsicum, pat chicken dry and season with salt and pepper. Heat oil in a medium frypan on high heat. Cook chicken, capsicum and ragù spices for about 5 minutes, until fragrant.
Add stock and peas to pan and bring to the boil. Simmer for 3 minutes, until reduced and remove from heat. Stir through sundried tomato pesto, sour cream, spinach, pasta and a pinch of salt. Season to taste with pepper. Add reserved pasta water if needed (see tip).
Chicken penne with Parmesan.

Nutritional Information

Energy	3485 kj 833 kcal
Protein	56.8g
Carbohydrate	78.7g
Fat	29.0g