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Serves 1

Roasted red pepper & tomato chicken pasta

Ingredients:

½ Red Bell Pepper (large, chopped)
1 ½ Tomato (medium, whole)
1 ½ Garlic (cloves, large, left in the skin)
7ml Water
Sea Salt & Black Pepper (to taste)
80g Whole Wheat Penne (dry)
450mg Red Pepper Flakes
8g Parsley
40g Baby Spinach
100g Chicken Breast, Cooked
80g Broccol

Instructions:

1. Preheat the oven to 400°F (205°C). Prepare a rimmed baking sheet with parchment paper (optional).

2. Add the chicken, red pepper, tomatoes, and garlic cloves to a baking sheet. Add water and season with salt and pepper. Toss to combine. Bake in the oven for 30 minutes.

3. Cook the pasta according to package directions.

4. Once the vegetables have finished baking, remove the garlic cloves from their skins and transfer everything (apart from chicken) to a blender. Add red pepper flakes and blend until smooth and creamy.

5. Combine the pasta with the sauce and mix until well coated. Top with chicken, parsley, serve, and enjoy!

Calories & macros:

Calories 526
Carbs 78g
Fat 6g
Protein 46g