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Creamy Chicken Breast Pasta Bake

Creamy Chicken Breast Pasta Bake

with Pepper

Custom recipe
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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

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

1 bunch(es)

Flat Leaf Parsley

280 grams

Diced Chicken Breast

10 grams

Chicken Stock Paste

½ pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Tomato Puree

180 grams

Wheat Rigatoni Pasta

(ContainsGluten)

150 grams

Creme Fraiche

(ContainsMilk)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3448 kJ
Energy (kcal)824 kcal
Fat32.0 g
of which saturates15.0 g
Carbohydrate84 g
of which sugars16.0 g
Protein57 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Cutting board
Knife
Frying Pan
Saucepan
Colander
Oven dish
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and put your kettle on to boil. Halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the parsley (stalks and all).

2

Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken and pepper, then season with salt and pepper. Cook until the chicken is browned all over, 5-6 mins. Turn occasionally. Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.

3

Pour in the boiling water for the sauce (see ingredients for amount) and add the chicken stock paste and finely chopped tomatoes (see ingredients for amount) into the pan with the chicken. Stir in the tomato puree, bring to the boil, then reduce the heat to medium until the sauce is simmering away. Cook until the sauce has thickened and the veggies are soft, stirring occasionally, about 12-15 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

4

Meanwhile, add the pasta to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins. When the pasta is cooked, drain in a colander and return to the pan. Mix in the creme fraiche and season with salt and pepper.

5

Add half the parsley to the chicken and veggies and stir through. Transfer to an ovenproof dish and top with the creamy pasta. Cover with the hard Italian style cheese and pop on the top shelf of your oven. Bake until the top is golden and a little crunchy at the edges, 10-12 mins.

6

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