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.
Free-range Chicken & Mediterranean-style Roasted Veg Penne
You'll pack this pasta dish with the flavours of the breezy Mediterranean. Think roasted veggies, tangy sundried tomato paste and dried Italian herbs. Stir through a delicious tomato sauce and pair with brown rice penne. Top it off with juicy free-range chicken thighs, baked till crispy and tender.
High protein
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 600g British Free Range chicken thighs
- 4 garlic clove
- 1 handful of fresh flat-leaf parsley
- 2 onion
- 2 pepper
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 250g brown rice penne (Eggs)
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 200g baby tomatoes
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
Nutritional Information
Calories: 668
Protein: 44g
Carbs: 66g
Fat: 25g
Free-range Chicken & Mediterranean-style Roasted Veg Penne
You'll pack this pasta dish with the flavours of the breezy Mediterranean. Think roasted veggies, tangy sundried tomato paste and dried Italian herbs. Stir through a delicious tomato sauce and pair with brown rice penne. Top it off with juicy free-range chicken thighs, baked till crispy and tender.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a large saucepan, a sieve & a grater
Prep the veg
- Cut the onions and peppers into 1cm squares. Quarter the tomatoes
- Transfer all onto the lined baking tray and toss with 1 tsp oil, half the Italian herbs, and a pinch of salt and pepper
- Roast for 12-14 mins / air fryer 10-12 mins, until soft and golden
Simmer the sauce
- Finely chop the garlic
- Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the garlic and remaining Italian herbs, cook for 1 min, then add half the sundried tomato paste and the chopped tomatoes. Add the stock and stir
- Bring to a boil, then simmer for 5 mins
- Add the roasted vegetables to the tomato sauce and cook for 8-10 mins. Add a splash of water if the sauce gets too thick. Season to taste
- Meanwhile, grate the cheese
Meanwhile, roast the chicken
- Lay the chicken thighs flat onto the now-empty baking tray. Spoon over the remaining sundried tomato paste, drizzle with 1/2 tbsp oil and season with salt and pepper
- Roast for 16 mins / air fryer 15 mins, until cooked through
- In the last 3 mins, sprinkle three-quarters of the cheese over the chicken
- Roughly chop the parsley
Cook the pasta
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the penne and boil for 7-8 mins, until cooked, then drain
- Add the parsley (save a pinch for garnish) and cooked penne to the tomato sauce and toss to combine
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken thighs
- Serve the penne into bowls, with the chicken on top. Garnish with remaining parsley and cheese
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