Creamy red pepper and chicken pasta recipe
Created by The Tesco Recipes team
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
Each serving contains
- Energy
- 3035kJ 722.0kcal
- Fat
- 29g
- Saturates
- 10g
- Salt
- 1.9g
- Sugars
- 14g
of the Reference intake
Carbohydrate 77.0gProtein 42.7gFibre 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.
- 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.
- See more Chicken pasta recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
