Mediterranean Chicken Pasta Bake

Mediterranean Chicken Pasta Bake

with Courgette & Red Pepper

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Warm and comforting, our delicious tomatoey chicken pasta bake makes a brilliant quick fix dinner. Packed with hidden veggies, bursting with fresh Italian-inspired flavours and with a crispy golden topping, it’s hard to think of a reason why you wouldn’t fall head over heels for this dish.

Allergens:GlutenMilkEgg
Preparation Time45 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Courgette

1 unit(s)

Red Pepper

1 bunch(es)

Flat Leaf Parsley

1 pot(s)

Dried Oregano

½ sachet

Chicken Stock Powder

½ pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Tomato Puree

200 grams

Wheat Rigatoni Pasta

(ContainsGluten)

¾ pot(s)

Crème Fraîche

(ContainsMilk)

1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

Not included in your delivery

75 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3347 kJ
Energy (kcal)800 kcal
Fat32.0 g
of which saturates14.0 g
Carbohydrate80 g
of which sugars20.0 g
Protein53 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Bowl
Frying Pan
Saucepan
Spoon
Strainer
Oven dish
Instructionsarrow up iconarrow up icon
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Prep the Veggies
Prep the Veggies
1

Preheat your oven to 200°C and put your kettle on to boil. Remove the top and bottom from the courgette, cut lengthways into 1cm strips then chop into chunks. (1cm is ideal). Halve, then remove the core from the red pepper and cut into ½cm slices. Halve the slices widthways. Roughly chop the parsley (discard the stalks).

Brown the Chicken
Brown the Chicken
2

Heat a splash of oil in a frying pan over medium-high heat. Add the chicken pieces, the dried oregano, a pinch of salt and pepper. Brown on all sides, about 4-5 mins. In the meantime, dissolve the chicken stock pot in the boiling water (see ingredients for amount) in a measuring jug. Put a large saucepan of water with a pinch of salt on to boil for the pasta.

Simmer the Sauce
Simmer the Sauce
3

Pour the chicken stock and finely chopped tomatoes with garlic and onion into the pan and stir in the tomato purée, pepper and courgette. Bring to the boil, then reduce the heat to medium until the mixture is simmering away. Cook until the sauce is thick and tomatoey and the veggies are soft, stirring occasionally, about 12-15 mins. TIP: The chicken is cooked when it is no longer pink in the middle.

Cook the Pasta
Cook the Pasta
4

Meanwhile, pop the pasta into the pan of boiling water and cook for 11 mins. When the pasta is cooked, drain in a colander and return to the pan. Mix in the crème fraîche and season with a another pinch of salt and a good grind of black pepper.

Assemble and Bake
Assemble and Bake
5

Add half the parsley to the chicken and veggies and stir through. Transfer the mixture to an ovenproof dish and top with the pasta. Cover with the hard Italian cheese and pop on the top shelf of your oven. Bake until the top is golden and a little crunchy at the edges, 10 mins.

Dish up!
Dish up!
6

Serve the chicken pasta bake in bowls and finish with a sprinkling of the remaining parsley. Enjoy!