Chicken pan with penne, cream cheese, tomato, peppers and arugula

Ingredients for 6 servings:

• 800 g chicken breast
• 2 medium-sized bell peppers, red
• 240 g penne or other pasta
• 300 g light cream cheese
• 2 onions
• 4 tomatoes, pickled, dried
• 2 tbsp tomato paste
• 6 tbsp soy sauce or ketjap
• 1 tbsp ginger
• some oil
• some salt
• some pepper
• 300 g arugula
• ½ lemon(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Cut the chicken breast into cubes, mix the lemon juice, soy sauce, and ginger in a bowl, and marinate the chicken in it. Let it sit in the fridge for at least 30 minutes. In the meantime, chop the vegetables and set aside: finely dice the onions and sun-dried tomatoes, and cut the bell pepper into 1-1.5cm cubes. Then cook the pasta in a small pot until al dente, drain, and set aside. Reserve a little of the pasta water for the sauce. Fry the marinated chicken in a lightly oiled pan and set aside. (Depending on the size of the pan, you may need to cook in several batches.) Heat a little more oil in the same pan and sauté the diced onions for a few minutes. Add the bell peppers and cook for 3-5 minutes. The bell peppers should still be nice and crunchy. Then add the sun-dried tomatoes and tomato paste and fry briefly. Gradually add the cream cheese and let it melt. Stir in the pasta water, water, or broth until creamy and cooked to the desired consistency. Add the reserved chicken cubes and cooked pasta to the pan, reheat with the sauce, and season with salt and pepper. Either toss the chicken pan with arugula just before serving and arrange on a plate with arugula nest and enjoy.