Recipe with: ERU Cheese Spread Brie

Penne with roasted vegetables, chicken and brie

This pasta dish packed with vegetables is delicious for lunch or as a main course. Add flavour to the penne with a creamy brie sauce. Add the roasted vegetables and chicken and present with sun-dried tomatoes and olives. This dish is sure to be a hit with your guests.

Ingredients:

  • 1 courgette
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 50 ml olive oil
  • 500 grams chicken breast
  • 100 grams stoneless olives
  • 400 grams penne
  • 150 grams ERU Cheese Spread Brie
  • 120 grams sun-dried tomatoes
  • Salt and pepper (to taste)

This pasta dish packed with vegetables is delicious for lunch or as a main course. Add flavour to the penne with a creamy brie sauce. Add the roasted vegetables and chicken and present with sun-dried tomatoes and olives. This dish is sure to be a hit with your guests.

Preparation

  • Preheat the oven to 180 °C.
  • Slice the courgette and peppers.
  • Drizzle half the olive oil over the vegetables and season with salt and pepper.
  • Roast the vegetables in the oven for 20 minutes until golden brown.
  • Dice the chicken breast, mix with the rest of the olive oil and season with salt and pepper.
  • Slice the olives into rings.

Method

  • Cook the pasta al dente.
  • Meanwhile, fry the chicken in a wok for 10 minutes until golden brown.
  • Drain the pasta and mix ERU Cheese Spread Brie through the hot pasta.
  • Divide the pasta into 4 deep bowls.
  • Arrange the chicken, roasted vegetables, sun-dried tomatoes and olives over the pasta.

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