Chicken Breast, Cheese and Pea Penne Bake
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Chicken Breast, Cheese and Pea Penne Bake

Chicken Breast, Cheese and Pea Penne Bake

with Bacon Crumb

This Chicken Breast, Cheese and Spinach Penne Bake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Milk
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

90 grams

Mature Cheddar Cheese

(Contains Milk)

180 grams

Penne Pasta

(Contains Cereals containing gluten)

120 grams

Peas

60 grams

British Smoked Bacon Lardons

25 grams

Breadcrumbs

(Contains Cereals containing gluten)

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Mixed Herbs

240 grams

Diced British Chicken Breast

Not included in your delivery

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)4504 kJ
Energy (kcal)1076 kcal
Fat50.4 g
of which saturates27.9 g
Carbohydrate87.4 g
of which sugars9.3 g
Protein66.9 g
Salt3.15 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Large Saucepan
Colander
Bowl
Pan
Oven dish

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Grate the Cheddar cheese.

Cook the Pasta
2

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

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Set aside.

 

Bacon Crumb Time
3

Meanwhile, heat a drizzle of oil in a frying pan on high heat. Once the oil is hot, add the bacon lardons and stir-fry until lightly browned, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

In a bowl, mix the bacon and its fat with the breadcrumbs. Season, then set aside.

Make the Sauce
4

Pop your (now empty) frying pan back on medium-high heat (no need to clean), with a drizzle of oil (if needed).

Once hot, add the diced chicken to the pan. Cook until browned all over, 5-6 mins. Turn occasionally.

Add the chicken stock paste, creme fraiche, mixed herbs and water for the sauce (see pantry for amount) to the pan. Stir to combine. Bring to the boil, then lower the heat and simmer until slightly thickened, 3-4 mins.

Stir through half the cheese until melted. Remove from the heat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Assemble and Bake
5

Stir the cooked pasta and peas into your pan of creamy sauce until combined. Add a splash of water to loosen the sauce if it's a little thick.

Pour the creamy pasta into an ovenproof dish. Sprinkle over the remaining cheese, then top evenly with the bacon crumb. Bake on the top shelf of your oven until golden, 8-10 mins. IMPORTANT: Cook bacon thoroughly.

Finish and Serve
6

When everything's ready, serve the chicken penne bake between your bowls.

Enjoy!