About the Recipe
This is a great recipe for those nights where you just want a delicious, heaping bowl of pasta with some quality ingredients that will leave you feeling great for the whole next day.
Load up on some extra veggies if you wish - we'd recommend a delicious salad on the side.
If you want to go veggie but still keep the protein - swap out your regular pasta option for some lentil or chickpea pasta.

Ingredients
1kg Chicken Thigh Fillets
3 Large Red Peppers
4 Large Garlic Cloves, skin on
½ tsp Dried Oregano
½ tsp Smoked Paprika
125ml Milk
¼ cup Grated Parmesan
Handful Basil Leaves
300g Pasta
Optional:
½ Courgette, thick sliced
½ Aubergine, thick sliced
Preparation
Step One
Season the chicken thighs, aubergine and courgette if using, with salt and pepper.
Step Two
Preheat oven to 180C/ Gas Mark 6. On a large baking tray place the garlic cloves, peppers, chicken thighs, aubergine and courgette and roast for 30 minutes.
Step Three
Meanwhile boil the pasta to al dente (use packet instructions). This should take 10 minutes, until the pasta is cooked but has a bite to it. Drain and reserve.
Step Four
Add the cooked red pepper and garlic cloves to a food processor along with the milk, oregano, paprika and salt and pepper to taste. Blend until smooth.
Step Five
Chop the chicken thighs into bite sized pieces before combining the sauce, pasta, parmesan, roasted aubergines and courgettes.
Step Six
Serve with fresh basil.