Chicken and pepper pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220oC. Lay the pepper on a baking tray, roast for 15 minutes then tip into a bowl and cover with clingfilm. Leave to cool then peel, deseed and tear into strips.

Step 2

Meanwhile cook the pasta according to the packet instructions, drain, and reserve a little of the pasta cooking water.

Step 3

Heat half of the oil in a large saucepan, season the chicken with salt and pepper then fry in batches until golden brown. Remove from the pan and set aside.

Step 4

Heat the remaining oil, add the tomatoes and garlic and fry for 3-4 minutes. Return the chicken to the pan, add the pepper strips and stir to combine. Add the pasta to the pan with a splash of the reserved cooking water, the cream cheese and the rocket. Toss everything together, season with salt and pepper, then spoon into a serving bowl.