This week's recipe is a versatile creamy pasta - every time I make this it has different ingredients, depending on what is in the fridge! This version has a nice variety of colours as well as a yummy creamy flavour. To reduce the fat content, you could replace the cream with light & creamy evaporated milk.
250g dried penne
300g chicken fillet, diced
150ml thickened cream
2 teaspoons minced garlic (about 2 large cloves, if using fresh garlic)
1/2 medium red capsicum, cut in half lengthways and finely sliced
Half an avocado, diced
1 tsp Mountain Pepper Flakes
Pine nuts (optional) and shredded parmesan, to serve
Add pasta to a saucepan of salted boiling water. Stir, and leave to cook.
Meanwhile, heat a splash of olive oil in a non-stick frypan or saucepan. Add garlic and stir for 30 seconds or so before adding the diced chicken. Brown chicken and garlic.
Add capsicum, and saute with chicken until capsicum softens.
Add cream to pan, stir, and simmer over medium-low heat for about 8-10 minutes or until pasta is cooked. Drain pasta when cooked (al dente - just slightly firm).
Stir avocado and mountain pepper flakes (1 teaspoon, or to taste) through the creamy sauce. Remove from heat. Combine with cooked pasta.
Replace avocado with pitted kalamata olives and add 1 tablespoon tomato paste and a pinch of chilli flakes to the creamy sauce for a rosa chicken pasta.
As well as your standard salt and pepper, keep a herb shaker of mountain pepper flakes on your table - try adding this tasty and mild native pepper to your everyday meals instead of (or as well as) regular black pepper.