Creamy Roasted Veggie Chicken Pasta

Ingredients

• 175g cooked chicken breast
• 1/2 red onion
• 1 carrot
• 1 capsicum (bell pepper)
• 2 tomatoes
• 100g light cream cheese
• 100g pasta
• 6 garlic cloves
• Bunch of fresh basil
• 2 tsp chicken stock
• 1/2 cup water

Instructions

1. Preheat your oven to 180°C (350°F) and prepare a baking tray.
2. Peel the red onion, carrot, and garlic. Chop the onion, carrot, capsicum, and tomatoes into chunks.
3. Place all the chopped vegetables on the baking tray and roast them in the oven for 20–25 minutes or until soft.
4. Once cooked, transfer the vegetables to a blender.
5. Add light cream cheese, chicken stock, water, and a bunch of fresh basil.
6. Blend until smooth and creamy.
7. While the sauce is blending, cook the pasta according to the packet instructions.
8. Once cooked, drain the pasta and set it aside.
9. In a pan, combine the cooked chicken, cooked pasta, and creamy sauce.
10. Heat everything through over medium heat, stirring occasionally.
11. Serve with extra fresh basil on top.