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Baked Cheese, Chicken and Baby Plum Tomato Pesto Pasta
Baked Cheese, Chicken and Baby Plum Tomato Pesto Pasta

Baked Cheese, Chicken and Baby Plum Tomato Pesto Pasta

with Rocket and Chilli

Recipe Development Team
Recipe Development TeamPublished on April 11, 2024

This Baked Cheese, Chicken and Baby Plum Tomato Pesto Pasta is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Milk
Cereals containing gluten
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

125 grams

Baby Plum Tomatoes

100 grams

Greek Style Salad Cheese

(Contains: Milk)

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

1 sachet(s)

Dried Oregano

1 pinch

Chilli Flakes

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

20 grams

Wild Rocket

240 grams

Diced British Chicken Breast

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water

1 tsp

Sugar

30 grams

Butter

Nutritional information

Energy (kJ)3587 kJ
Energy (kcal)857 kcal
Fat36.7 g
of which saturates20.2 g
Carbohydrate71.7 g
of which sugars7.6 g
Dietary Fibre3.9 g
Protein56.4 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Oven dish
Colander
Large Saucepan
Large Frying Pan
Potato Masher

Cooking Instructions and Tips

Start the Prep
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Peel the garlic, leaving the cloves whole. 

Time to Bake
2

In an appropriately sized ovenproof dish, combine the baby plum tomatoes and garlic cloves. Drizzle with oil, season with salt and pepper, then mix well.  

Place the Greek style salad cheese in the centre of the mixture.

Bake on the middle shelf of your oven until the tomatoes are bursting and the cheese is turning golden, 25-30 mins.

Simmer the Pasta
3

Meanwhile, pour the water from the kettle into a large saucepan. Add 1/2 tsp salt and bring to the boil.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, reserve some pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it from sticking.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Make your Sauce
4

Once the cheese is golden, remove the dish from the oven and add the sugar and butter (see pantry for both amounts). Sprinkle with the dried oregano and chilli flakes (add less if you prefer things milder).

Use a potato masher or fork to mash the cheese, garlic and tomatoes together into a chunky sauce.

Finishing Touches
5

Once the sauce has a chunky consistency, stir in the cooked chicken, pasta reserved pasta water (see pantry for amount), creme fraiche, fresh pesto and hard Italian style cheese.

Season with salt and pepper, then mix well until creamy. Add a splash of water if you feel it needs it.

Serve
6

Divide the cheesy baked pasta between your bowls.

Top the pasta with the rocket leaves and drizzle with the oil (if you have any) to finish.

Enjoy! 

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