The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sundried Tomato Chicken Pasta with Wholewheat Penne, Pepper & Courgette
A vibrant Mediterranean-inspired pasta the whole family will love - starring tender free-range British chicken, pan-fried till golden. For the veg? Sweet courgette and vibrant red pepper. All tied together by a creamy sauce, infused with sharp sundried tomato paste. Wholewheat penne soaks up all the flavour. A guaranteed hit with kids and adults alike!
High protein
5 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 200g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 1 handful of fresh basil
- ½ tsp chilli flakes
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 600g diced British Free Range chicken breast
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 4 garlic clove
- 1 courgette
- 2 onion
- 2 pepper
Nutritional Information
Calories: 600
Protein: 52g
Carbs: 63g
Fat: 15g
Sundried Tomato Chicken Pasta with Wholewheat Penne, Pepper & Courgette
A vibrant Mediterranean-inspired pasta the whole family will love - starring tender free-range British chicken, pan-fried till golden. For the veg? Sweet courgette and vibrant red pepper. All tied together by a creamy sauce, infused with sharp sundried tomato paste. Wholewheat penne soaks up all the flavour. A guaranteed hit with kids and adults alike!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a sieve, a measuring jug & a grater
Prep time
- Thinly slice the peppers. Finely slice the onions. Dice the courgette into 1cm chunks
Fry the chicken
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken, season with salt and pepper, and cook for 7 mins, stirring occasionally
- Add the courgette, pepper and onion and cook for a further 7 mins, until the veg is soft and the chicken is cooked through
Cook the pasta
- Meanwhile, bring the large saucepan filled with salted hot water to a boil
- Add one and a half packs of penne to the saucepan and simmer for 9-10 mins, until cooked, then drain
- Pick the basil leaves from the stalks and roughly chop. Finely grate the cheese. Finely chop or grate the garlic
Simmer simmer
- Add the garlic and sundried tomato paste to the chicken pan. Cook for a further minute
- Stir in the cashew cream and 100ml water. Bring to a boil and simmer for 3-4 mins, until the sauce has thickened
Finish & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Stir through the cooked pasta, half the grated cheese and 2 tbsp water. Season with salt and pepper to taste
- Serve the chicken pasta into bowls. Top with the basil and remaining cheese. Garnish with the chilli flakes (for those who'd like the heat)
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