Course: Main Course
150g wholewheat pasta – I used Penne
1 tablespoon olive oil
1 large chicken breast – diced
1 small finely diced red onion
150g diced mushrooms
1 diced courgette
1 diced red pepper
1 x knorr 3 pepper stock pot
a good slug of vermouth
1/2 a small tub of light cream cheese
salt to taste
Boil a pan of salted water and cook the pasta to your taste.
Finely dice all of the vegetables and fry in the olive oil until tender with the chicken.
Add the vermouth and the pepper stock pot and cook out
Add the cream cheese and reduce the heat. Season to taste.
Drain the pasta and add to the pan. Mix well.