About this recipe:A great dish to throw together when you're short of time. Pasta is topped with chicken, courgettes and red peppers in a creamy sauce. Enjoy with crusty bread, if desired.
225g uncooked pasta shells
1 teaspoon olive oil
1/2 onion, chopped
3 cloves garlic, sliced
1 courgette, chopped
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste
1/4 teaspoon crushed chillies
175ml chicken stock
75g cooked chicken, chopped
30g roasted red peppers, diced
2 tablespoons light cream cheese
4 tablespoons chopped fresh basil leaves
4 tablespoons grated Parmesan cheese
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of lightly salted water to the boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente and drain.
Meanwhile, heat the olive oil in a frying pan over medium heat. Saute the onion and garlic until tender. Mix in the courgette and season with oregano, salt, pepper and crushed chillies. Cook for 10 minutes, until tender.
Stir the chicken stock and cook for 5 minutes, until heated through. Mix in the chicken, roasted red peppers and cream cheese. Cook for 5 minutes. Serve over the cooked pasta and top with fresh basil and Parmesan cheese.