Creamy Chicken and Sun-Dried Tomato Pasta Bake
with Buttery Kalettes
Hiding veggies in a pasta bake is an age old trick to get children to eat more of them. The cute little green bunches used in this recipe are kalettes. These are not the easiest to hide, but they are so adorable looking and taste so delicious you should have no problems getting your kids to love them!
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.
Ingredients
3
British Chicken Breasts
2
Leek
2
Garlic Clove
1
Basil
40
Sundried Tomatoes
400
Fusilli
(Contains Cereals containing gluten May contain Soya)
1
Creme Fraiche
(Contains Milk)
1
Chicken Stock Pot
1
Kalettes
30
Panko Breadcrumbs
(Contains Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2
Poppy Seeds
30
Netherend Butter Salted
(Contains Milk)
Not included in your delivery
200
Water
3
Olive Oil
Nutritional information
Utensils
Instructions
Pop a large pot of water on to boil with a pinch of salt. Chop the chicken into 2cm chunks.
Put a frying pan on medium heat with a drizzle of oil. Once the pan gets hot, add your chicken along with a pinch of salt and a grind of black pepper. Cook for 6-8 mins until your chicken is nicely browned.
Cut off the root and leafy part from the leek. Cut in half lengthways, then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Separate the basil leaves and stalks and finely chop the stalks and tear the leaves in half. Chop the sun-dried tomatoes into small ½cm pieces.
Once your chicken is nicely browned, add your leek and sun-dried tomatoes. Cook for another 5 mins, then add your basil stalks and half your garlic. Cook for 1 minute more. Tip: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, pop the fusilli into the boiling water (you don't need the whole pack - see ingredient list for how much you need) and cook for 9 mins or until 'al dente'. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - if it's not quite there yet, just cook for a little longer. Once cooked, drain your pasta.
Add the crème fraîche, chicken stock pot and water (amount specified in the ingredient list) to your leek mixture. Stir well to dissolve your stock pot, bring to a gentle simmer and cook for 5 mins. While your sauce is cooking, chop any tough bottom from the root end of the kalettes (just like you would with brussels sprouts!) and then cut in half.
Once drained, pop your pasta into an ovenproof dish. Add your sauce and stir together. Mix the panko breadcrumbs, hard Italian cheese and poppy seeds with the olive oil (amount specified in the ingredient list) and a good grind of black pepper, and sprinkle this over your pasta.
Preheat your grill to high and pop your dish under for 4-5 mins or until the topping is golden brown.
Meanwhile, wash your frying pan and put it on medium heat with the butter. Once your butter has melted, add your kalettes along with a splash of water and a grind of black pepper. Cook for 5-6 mins, then add your remaining garlic and cook for a further minute.
Serve your pasta bake in bowls with your kalettes and basil on top. Enjoy!
