Chicken Pasta with Capsicum & Feta Sauce

Ingredients:

• 1kg chicken thigh, diced 
• 2 tbsp olive oil
• 500g pasta of choice 

• 2 large capsicums, roasted 
• 3 cloves garlic, roasted 
• 285g jar of peppers/capsicum 
• 200g feta cheese 
• ¼ cup parmesan cheese 
• 1 tsp chilli oil/flakes 
• 3 tbsp lemon juice 
• 1 pinch salt & pepper  

• Feta 
• Parmesan 
• Basil/parsley leaves 

Method:  

1. Prepare the chicken: Heat olive oil in a large pan over medium-high heat. Add diced chicken and cook until browned and cooked through (about 6–8 minutes). Remove from heat and set aside. 
2. Make the sauce: If roasting, preheat oven to 200°C. Roast the capsicums and garlic cloves (skin on) until softened and lightly charred (about 25–30 minutes). Peel the skins off the capsicums and garlic once cool. In a blender or food processor, combine roasted capsicum and garlic, jarred peppers, feta, parmesan, chilli oil or flakes, lemon juice, and a pinch of salt and pepper. Blend until smooth. Add a splash of water if needed to loosen the sauce. 
3. Cook the pasta: Bring a large pot of salted water to the boil. Cook pasta according to packet instructions until al dente. Drain and set aside, reserving a little pasta water. 
4. Combine: Pour the sauce into the pan with the chicken. Stir to coat and gently warm through over low heat. Add the cooked pasta and toss to combine. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency. 
5. Serve: Plate up your chicken pasta and top with extra crumbled feta, grated parmesan, and fresh basil or parsley.