Chicken and cream cheese penne

Ingredients

• 3 dried bay leaves
• 375 g dried penne
• 500 g chicken breast, cut into 2 cm cubes
• salt and black pepper
• 3 tbsp olive oil
• 1 small brown onion, finely chopped
• 4 garlic cloves, minced
• 150 g cream cheese
• 2 cups frozen baby peas
• 1 tsp dried oregano

Instructions

1. Bring a large saucepan of salted water to the boil and add the bay leaves. Add the pasta and cook according to the package directions, checking about 2 minutes before the time recommended on the packet.
2. Season the chicken with salt and black pepper. Heat the oil in large frying pan over medium heat. Add onion and garlic and fry for about 2 minutes, or until the onion is fragrant and softened, but not browned. Add the chicken and cook, stirring, for 3 minutes, until about 75% cooked. Add the cream cheese, peas and oregano and stir until the cream cheese is melted.
3. When the pasta is al dente, transfer it to the frying pan with about ½ a cup of the pasta cooking water. Toss everything together to create a smooth sauce that is thick enough to coat the pasta. Serve with freshly ground black pepper over the top.

Photography by Jiwon Kim.

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