🍝 Creamy Sun-Dried Tomato & Roasted Pepper Pasta with Chicken

(Bold. Velvety. A pasta dish that leaves sauce on your plate and flavor on your fork.)

This is real comfort: thick pasta coated in a creamy roasted red pepper and sun-dried tomato sauce, with golden chunks of chicken breast. Slightly messy. Ridiculously rich. The kind of plate you’ll want to wipe clean with bread — or your finger.

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📝 Ingredients (serves 2):

For the pasta:
• 200g pasta (penne, rigatoni or fettuccine)
• Salted water for boiling

For the chicken:
• 1 chicken breast, cut into chunks
• Salt & pepper
• 1 tbsp olive oil
• 1 tbsp butter

For the sauce:
• 2 roasted red peppers (jarred or fresh)
• 4–5 sun-dried tomatoes (in oil)
• ½ cup heavy cream
• 1 garlic clove
• 2 tbsp parmesan
• Salt & black pepper to taste

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🔥 Instructions:
1. Cook the pasta:
Boil in salted water until al dente. Reserve ¼ cup of pasta water before draining.
2. Sear the chicken:
Season chicken pieces and sear in olive oil and butter until golden. Set aside.
3. Make the sauce:
Blend roasted peppers, sun-dried tomatoes, cream, garlic, and parmesan until smooth. Pour into a pan, season, and simmer gently for 4–5 minutes.
4. Assemble:
Add cooked pasta and chicken to the sauce. Toss to coat. Add pasta water if needed for a silkier finish.
5. Serve rustic:
Spoon onto a plate. Let the sauce pool. Don’t clean the edges — let it look real.

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