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.
Herby Tomato Chicken Penne
A fresh take for crowd-pleasing pasta night. Sizzle juicy British chicken breast until golden and juicy, then toss with smoky romesco sauce, penne and basil. Add green olives and zingy lemon for Mediterranean flavour.
Ready in 20
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 40g rocket
- 1 tbsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 600g diced British Free Range chicken breast
- 1 handful of fresh basil
- 20g pitted green olives
- 1 unwaxed lemon
- 250g brown rice penne (Eggs)
- 1 onion
- 2 tbsp red pepper tapenade (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
- 2 pepper
- 200g seasonal mixed tomatoes
Nutritional Information
Calories: 547
Protein: 45g
Carbs: 58g
Fat: 16g
Herby Tomato Chicken Penne
A fresh take for crowd-pleasing pasta night. Sizzle juicy British chicken breast until golden and juicy, then toss with smoky romesco sauce, penne and basil. Add green olives and zingy lemon for Mediterranean flavour.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Heat a large frying pan with 1 tbsp oil on medium-high heat (we recommend using the 30cm Hexclad Hybrid Pan). Once hot, add the chicken and season with salt and pepper. Cook for 12 mins, until golden brown and cooked through.
- Meanwhile, finely slice the onion. Thinly slice the pepper. Halve the tomatoes and olives. Roughly tear the basil. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary, then transfer to a bowl.
- Add 2 tsp oil to the empty frying pan. Once hot, add the onion and pepper. Cook for 5 mins, until softened. Add the italian herbs and red pepper tapenade and 150ml water. Simmer for 2-3 mins, until the sauce has thickened slightly.
- Stir the cooked penne, chicken, basil, olives and rocket into the sauce. Squeeze in the juice from half the lemon. Season with salt and pepper to taste.
- Serve the romesco chicken pasta in bowls.
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