The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Quickie chicken, rosemary & chilli pasta
Fancy a hearty Italian hob job that’s ready pronto? Ready-diced chicken breast, onion, red pepper and penne are tumbled in a perky rosemary, garlic and sun-dried tomato sauce, while a pinch of diced chilli adds gentle heat (it won’t be blowing any doors off!). Best of all, it’s speedier than a getaway driver in a Mini Cooper.
SWK: Source of fibre
SWK: High protein
Plants 3
quick cook
Serving size
Ingredients
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 1 onion
- 1 pepper
- 1 chilli
- 1 handful of fresh rosemary
- 300g diced chicken breast
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 598
Protein: 52g
Carbs: 88g
Fat: 4.0g
Ingredients
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 2 onion
- 2 pepper
- 2 x chilli
- 1 handful of fresh rosemary
- 600g diced chicken breast
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 591
Protein: 51g
Carbs: 88g
Fat: 3.9g
Quickie chicken, rosemary & chilli pasta
Fancy a hearty Italian hob job that’s ready pronto? Ready-diced chicken breast, onion, red pepper and penne are tumbled in a perky rosemary, garlic and sun-dried tomato sauce, while a pinch of diced chilli adds gentle heat (it won’t be blowing any doors off!). Best of all, it’s speedier than a getaway driver in a Mini Cooper.
Cook time:
20 mins
Cuisine:
Italian
Food group:
Poultry
Allergens: Wheat
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Boil the pasta
- Cook the pasta in boiling water for 8-9 mins, then drain.
Time to prep
- At the same time, peel the onions and cut each into 8 wedges. Deseed the peppers and dice into 2cm squares. Finely dice the chillies (deseed for less heat), and finely chop the rosemary leaves.
Soften & stir
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers, chillies (to taste), rosemary and chicken for 5-6 mins.
- Add both pastes and cook for 1 min.
Bring everything together
- Add the stock powder, pour in 200ml water (300ml for 4 portions) and the passata and stir well. Simmer for 5-6 mins (6-8 mins for 4 portions) until the chicken is cooked through.
- Stir in the pasta and serve.