Roasted Red Pepper Chicken Pasta

Ingredients

• 2 pcs Chicken breast cut in cubes
• 1 tbsp Garlic powder
• 1 tsp Onion powder
• 1 tbsp Herbes de Provence
• 1/4 tsp Smoked paprika
• 1/2 tsp Chili pepper flakes
• 1 tsp Cayenne pepper
• 1/2 tsp Sea salt
• 1/2 tsp Black pepper, ground
• 30 g Parmesan
• 4 pcs Red bell pepper
• 1 head Garlic, whole
• 2 head Red onion
• 350 ml Cream, heavy
• 250 g Penne, whole-grain

Method

1. Cut the chicken into small cubes and season with salt, pepper. garlic and onion powder, smoked paprika, cayenne pepper and chili. Set aside to marinate for 10 minutes.
2. Remove the seeds from the bell peppers and cut them into larger pieces. Peel the red onions and cut them in half. Cut off the top of the head of garlic. Place them in a baking tray lined with baking paper. Season with salt, pepper and drizzle with a little olive oil. Place in a preheated oven and bake for 30-40 minutes until the vegetables are soft and lightly brown. Then put the vegetables in a blender. Squeeze the softened cloves out of the garlic and add to the mixture. Add the heavy cream and blend.
3. Cook the pasta in hot water the drain.
4. Heat a little oil in a pan, then add the chicken and simmer until soft. Pour the paprika cream over it and add the cooked pasta. Mix and serve with grated parmesan.