Chicken Penne alla Rossa
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Chicken Penne alla Rossa

Chicken Penne alla Rossa

with Roasted Bell Pepper and Fresh Oregano

The week just isn’t complete without Pasta Night. If you agree, you’re in luck! Our chefs put together a dish that’s sure to curb the most ferocious of carb cravings. In this recipe you’ll find al dente penne studded with chicken and roasted bell pepper, all tossed in a creamy roasted garlic tomato sauce. Finished with a sprinkle of Parmesan and fresh oregano, don’t be surprised if you mistake your dining table for the fancy corner booth at that red sauce joint downtown.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

1 unit

Bell Pepper

¼ ounce


2 clove


6 ounce

Penne Pasta

(Contains Wheat)

10 ounce

Chicken Breast Strips

1 teaspoon

Chili Flakes

1.5 ounce

Tomato Paste

2 tablespoon

Cream Cheese

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber7 g
Protein47 g
Cholesterol175 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Aluminum Foil
Baking Sheet
Large Pan
Medium Bowl
Paper Towel



Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve bell pepper lengthwise; remove stem and seeds. Pick oregano leaves from stems; mince leaves until you have 2 tsp (3 tsp for 4 servings; save any remaining leaves for garnish if you like).

Roast Veggies

Place bell pepper halves on a baking sheet; drizzle with olive oil and season with salt and pepper. Arrange cut sides down. Place garlic cloves on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet; add to same sheet. Roast on middle rack until bell pepper is lightly charred and garlic is softened, 20-25 minutes. Let cool slightly.

Cook Pasta

Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta water (1½ cups for 4 servings), then drain.

Cook Chicken

Meanwhile, place chicken in a medium bowl and pat dry with paper towels. Toss with half the minced oregano, a big pinch of salt, and a pinch of chili flakes if desired. Heat a drizzle of olive oil in a large pan over mediumhigh heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.

Start Sauce

Once bell pepper and garlic cloves are cool enough to handle, transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth. Heat pan used for chicken over medium-high heat. Add tomato paste, ½ cup reserved pasta cooking water (¾ cup for 4 servings), ½ tsp salt (1 tsp for 4), and remaining minced oregano. Bring to a simmer and cook until thickened, 2-3 minutes. Reduce heat to low.

Finish and Serve

Stir in cream cheese until melted. Add chicken, bell pepper, mashed garlic, penne, half the Parmesan, and 2 TBSP butter (4 TBSP for 4). (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until penne is thoroughly coated in sauce.) Season with salt and pepper. Divide pasta between bowls. Top with remaining Parmesan. If desired, add a pinch of chili flakes and mince more oregano for garnish.