Penne with chicken in baked vegetable sauce

Ingredients

• Penne
  60 g

  215 kcal
• Chicken
  150 g

  210 kcal
• Red bell pepper
  30 g

  8 kcal
• Pumpkin
  150 g

  33 kcal
• Bulb onion
  50 g

  21 kcal
• Cherry tomatoes
  80 g

  19 kcal
• Salt
  2 g

  0 kcal
• Black pepper
  2 g

  5 kcal
• Oregano
  2 g

  5 kcal
• Olive oil
  5 g

  45 kcal
• Parmesan
  10 g

  39 kcal

Preparation Steps

1. Preheat the oven to 180–200 °C.
2. Chop the onions, peppers, tomatoes and pumpkin, add salt and bake for about 20 minutes until tender.
3. Boil the penne in salted water. In a frying pan with oil, fry the chicken breast with spices to taste. Remove from the pan and shred the chicken.
4. Remove the vegetables from the oven and puree in a blender (with a little water if necessary) until creamy. Combine the penne with the roasted-vegetable sauce and shredded chicken. Heat through before serving.