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Chicken Pasta Bake - no basil

Chicken Pasta Bake - no basil

with Courgette & Red Pepper
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
507 kcal
Protein
: 
35g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

½ sachet(s)

Chicken Stock Powder

160 grams

Rigatoni Pasta

½ carton(s)

Finely Chopped Tomatoes with Onion and Garlic

30 grams

Tomato Puree

1 bunch(es)

Flat Leaf Parsley

190 grams

Diced British Chicken Thigh

1 pot(s)

Dried Oregano

1 unit(s)

Courgette

(May contain traces of: Celery)

112.5 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)2123 kJ
Energy (kcal)507 kcal
Fat34.4 g
of which saturates17.6 g
Carbohydrate16.6 g
of which sugars13.2 g
Dietary Fibre3.8 g
Protein35 g
Salt1.7 g
Calcium48.3 mg
Iron1.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C and put your kettle on to boil. Trim the courgette and quarter lengthways. Chop widthways into small chunks. Halve the pepper then remove the core and seeds. Slice into thin strips. Roughly chop the parsley (stalks and all).

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 in the boiling water for the sauce in a measuring jug (see ingredients for amount). Put a large saucepan of water with a pinch of salt on to boil for the pasta.

3

Pour the chicken stock and finely chopped tomatoes with garlic and onion into the pan with the chicken. 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. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

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 pepper.

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.

6

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

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