Slimming Eats #1 Creamy red pepper Penne with Chicken

Updated at: Wed, 23 Aug 2023 09:48:40 GMT

Step 1

Place a frying pan over a medium-high heat and spray with olive oil. Add the chicken, season well with salt and freshly ground black pepper, and fry until golden. Remove from the pan and set aside.

Step 2

Add the olive oil to the pan. Add the onion and fry until lightly golden, then add the garlic and peppers and fry for a further minute.

Step 3

Slowly add 120ml (4fl oz) of the stock and cook to reduce down around the peppers and onion.

Step 4

Add the tomato puree and stir to coat, then pour in the rest of the stock, bring to the boil and simmer for 10 minutes. Leave to cool a little, set some aside then place the rest in a blender and blend until smooth.

Step 5

Cook the pasta in boiling salted water until al dente, then drain, reserving 60ml (2fl oz) of the pasta water.

Step 6

Return the blended sauce to the frying pan and stir in the cream cheese, until it is all melted and combined.

Step 7

Put the chicken back into the pan, along with the fresh basil and parsley. Then add the cooked pasta, the Parmesan and the reserved pasta water, and stir until the sauce is glossy and coats the pasta. Add the spinach and reserved peppers and stir until wilted.

Step 8

Taste and season as required with salt and freshly ground black pepper. Divide between 4 bowls and enjoy!

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