Chicken Pasta in Basil Pesto and Roast Red Pepper & Sundried Tomato Hot Sauce

Homemade Beef Burger Patty on a grill


  • 80ml Red Pepper and Sundried tomato hot sauce
  • 500g boneless, skinless chicken breast
  • 2 Tbsp butter
  • 2 cloves garlic
  • 250g penne pasta
  • 100g cream cheese
  • 5 cups chicken broth
  • 1 cup milk
  • 1/3 cup basil pesto
  • 1/4 cup grated Parmesan
  • Freshly cracked pepper
  • 3 cup fresh spinach
  • 1/4 cup sliced sun dried tomatoes



  • Cut the chicken breast into 2.5cm pieces. Add the butter to a deep pan and melt over medium heat. Add the chicken to the pan and cook until the chicken is slightly browned on the outside.
  • While the chicken is cooking, mince the garlic. Add the garlic to the pan with the chicken and continue to sauté for one minute more.
  • Add the uncooked pasta and chicken broth to the pan with the chicken and garlic. Stir to deglaze any browned bits from the bottom of the pan. Place a lid on the pan, turn the heat up to medium-high, and bring the broth up to a boil.
  • Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
  • Once the pasta is tender and most of the broth absorbed, add the milk, the cream cheese, the pesto and the Roast Red Pepper & Sundried Tomato Hot Sauce. Stir and cook over medium heat until the cream cheese has fully melted in. Finally, add the grated Parmesan and stir until combined.
  • Add the fresh spinach and sliced sundried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper.

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