• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water, (1/3 cup for 2 people / 2/3 cups for 4 people). Drain penne, then return to saucepan.

• Meanwhile, halve snacking tomatoes.
• Cut chicken tenderloins into chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
chicken tenderloins until browned and cooked through, 3-4 minutes each side. 
Transfer to a bowl.
• Return frying pan over high heat with a drizzle of olive oil. Cook soffritto mix
and snacking tomatoes, stirring, until tender, 4-5 minutes. Add garlic paste and 
tomato & herb seasoning and cook until fragrant, 1 minute. 
TIP: Chicken is cooked through when it is no longer pink inside. 

• Reduce heat to medium, then stir in light cooking cream, the reserved pasta
water and cooked chicken and cook, until heated through and slightly reduced, 
1-2 minutes.
• Remove from heat, then add cooked penne and half the Parmesan cheese, 
stirring until combined. Season to taste with salt and pepper.

• Divide creamy chicken and cherry tomato fasta pasta between bowls.
• Top with remaining Parmesan to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the Parmesan cheese on top!