Roast the red pepper for 40-50 minutes until the skin is nicely browned.
To blender, add roasted pepper, stock cube, creme fraiche and water. Blend until smooth.
To a large frying pan, add olive oil and chopped garlic. Turn to a medium heat, before adding the chicken breast. Season with preferred seasoning. I like to use sea salt, cracked black pepper, chilli flakes and smoked paprika.
Once the chicken is cooked, add red onion and mushrooms.
Once the mushrooms have softened, add blender red pepper sauce alongside the spinach. Simmer for 5-10 minutes.
In the meantime, cook your pasta. Don't forget to reserve some pasta water before draining.
Add the pasta to the sauce along with a cup of pasta water. Continue adding pasta water until the sauce is at your desired consistency.
Add grated Pecorino Romano, mix and serve. Top with a little extra Pecorino Romano and parsley (optional).