serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
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
- 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.
- 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.
- 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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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
