Chicken Penne alla Rossa

🥘 Ingredients

• Parmesan cheese
  ½ cup
• aluminum foil
• bell pepper
  2 unit
• butter
  4 tbsp
• chicken breast strips
  20 oz
• chili flakes
  1 tsp
• cream cheese
  4 tbsp
• garlic
  4 clove
• olive oil
  1 tbsp
• oregano
  ¼ ounce
• paper towels
• penne pasta
  12 oz
• pepper
• salt
• tomato paste
  3 oz

🍳 Cookware

• large pot
• baking sheet
• medium bowl
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve bell pepper lengthwise; remove stem and seeds. Pick oregano leaves from stems; mince leaves until you have 2 tsp (3 tsp for 4 servings; save any remaining leaves for garnish if you like).

   bell pepper: 2 unit, oregano: ¼ ounce
2. 

   2

   Place bell pepper halves on a baking sheet ; drizzle with olive oil and season with salt and pepper . Arrange cut sides down. Place garlic cloves on a small piece of aluminum foil ; drizzle with olive oil and season with salt and pepper. Cinch into a packet; add to same sheet. Roast on middle rack until bell pepper is lightly charred and garlic is softened, 20-25 minutes. Let cool slightly.

   olive oil: 1 tbsp, salt, pepper, garlic: 4 clove, aluminum foil
3. 

   3

   Once water is boiling, add penne pasta to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta water (1½ cups for 4 servings), then drain.

   penne pasta: 12 oz
4. 

   4

   Meanwhile, place chicken breast strips in a medium bowl and pat dry with paper towels . Toss with half the minced oregano, a big pinch of salt, and a pinch of chili flakes if desired. Heat a drizzle of olive oil in a large pan over mediumhigh heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.

   chicken breast strips: 20 oz, paper towels, chili flakes: 1 tsp
5. 

   5

   Once bell pepper and garlic cloves are cool enough to handle, transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth. Heat pan used for chicken over medium-high heat. Add tomato paste , ½ cup reserved pasta cooking water (¾ cup for 4 servings), ½ tsp salt (1 tsp for 4), and remaining minced oregano. Bring to a simmer and cook until thickened, 2-3 minutes. Reduce heat to low.

   tomato paste: 3 oz
6. 

   6

   Stir in cream cheese until melted. Add chicken, bell pepper, mashed garlic, penne, half the Parmesan cheese , and 2 TBSP butter (4 TBSP for 4). (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until penne is thoroughly coated in sauce.) Season with salt and pepper. Divide pasta between bowls. Top with remaining Parmesan. If desired, add a pinch of chili flakes and mince more oregano for garnish.

   cream cheese: 4 tbsp, Parmesan cheese: ½ cup, butter: 4 tbsp