Chicken penne with roast garlic, tomato and capsicum
Please log in to save or rate. Serves: 4Time to make: 1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
Total cost: $15.00 / $3.75 per serve
(at time of publication)
- 2 medium red capsicums, roughly chopped
- 250g punnet cherry tomatoes
- 1 red chilli, seeded, finely chopped
- 1 medium red onion, quartered
- 1 garlic bulb, broken into cloves
- olive-oil spray
- 2 teaspoons sugar
- 2 tablespoons red wine vinegar
- 300g wholemeal penne
- 250g cooked chicken breast, thinly sliced
- 1 cup sliced button mushrooms
- 1/3 cup basil leaves, plus extra, to serve
- 2 cups rocket
- 2 tablespoons olive oil
- 1/3 cup finely grated parmesan, to serve
- 2 tablespoons walnuts, roughly chopped, to serve
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 190°C. Place capsicums, tomatoes, chilli, onion and garlic in a large ovenproof dish; spray with olive oil and roast, turning and spraying once with olive oil, for 30 minutes. Remove dish from oven and leave to cool for 5 minutes. Squeeze garlic cloves from skin; discard skin.
Step 2 Place half the roast vegies and half the garlic in a food processor; blend for 10–20 seconds, or until mixture is a chunky sauce. Transfer sauce to a medium bowl and add sugar, vinegar and 4 tablespoons water; stir well and set aside.
Step 3 Cook penne in a large saucepan according to packet instructions; drain and return to pan, reserving 1/4–1/2 cup pasta water. Set pan over low heat. Add reserved sauce with remaining roast vegies and garlic; toss well to heat through.
Step 4 Add chicken, mushrooms, basil, rocket and olive oil to saucepan; stir, adding reserved pasta water to thin sauce, if necessary.
Step 5 Divide pasta among 4 plates; scatter with extra basil, parmesan and walnuts to serve.
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