Chicken Shell Pasta with Red Pepper sauce

Serves 2

Chicken thighs300 g cut into small cubes663 cal

Bell pepper1 small, finely diced

Onion0.5 finely diced

Tomato paste50 g 49 cal

Sundried tomatoes6 cut into small pieces

Double cream150 ml

Shell pasta200 g 718 cal

Garlic powder1 ts

Paprika1 ts

Chilli flakes1 pinch

Parsley1 handful

Salt

Black pepper freshly ground

Calories715

Protein38.2g

Carbs74.7g

Fat26.2g

* Some ingredients lack nutritional data

To begin, dice the chicken & generously season your chicken thighs with the specified spices and a drizzle of olive oil. Marinate for at least 30 minutes or overnight, this isn't mandatory, but highly recommended.
Next, heat a skillet over medium-high heat and cook the chicken thighs for roughly 7 minutes, or until they're fully cooked and sport a golden brown hue. Transfer them to a bowl and set aside, maintaining the oil in the pan.
In the same skillet, sauté the diced red peppers and onion over medium heat for about 7 minutes. Then, introduce the tomato paste and chopped sun-dried tomatoes, ensuring thorough incorporation.
Pour in the cream and sprinkle in all the listed spices. Once the mixture is well combined, reintroduce the cooked chicken and pasta.
Ensure the pasta is cooked al dente (not overly soft). Allow everything to simmer together for an additional 5 minutes until the sauce reaches your desired thickness.