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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 Peppers & Courgette
A vibrant Mediterranean inspired pasta 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. Brown rice fusilli soaks up all the flavour.
High protein
5 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 1 handful of fresh basil
- ½ tsp chilli flakes
- 600g diced British Free Range chicken breast
- 1 courgette
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 pepper
- 2 onion
- 4 garlic clove
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 250g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
Nutritional Information
Calories: 574
Protein: 48g
Carbs: 62g
Fat: 15g
Sundried Tomato Chicken Pasta with Peppers & Courgette
A vibrant Mediterranean inspired pasta 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. Brown rice fusilli soaks up all the flavour.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a measuring jug, a sieve & a grater
Prep the veg
- Thinly slice the peppers. Finely slice the onions. Dice the courgette into 1cm chunks. Finely chop or grate the garlic. Finely grate the cheese
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 the fusilli and simmer for 10-11 mins, until cooked, then drain
Simmer the sauce
- Add the garlic and sundried tomato paste to the chicken pan. Cook for a further minute
- Stir in the cashew cream, half the cheese and 100ml water (50ml for 1 person). Bring to a boil and simmer for 3-4 mins, until thickened slightly
- Stir through the cooked pasta and season with salt and pepper to taste
Plate up
- Pick the basil leaves from the stalks and roughly chop
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken pasta into bowls. Top with the basil and remaining cheese. Garnish with the chilli flakes (for those who like the heat)
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