Creamy Chicken Breast Pasta Bake
with Pepper
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.
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 conflict 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.
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
(ContainsCereals containing gluten)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
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).
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.
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.
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.
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.
Serve the chicken pasta bake in bowls and finish with a sprinkling of the remaining parsley. Enjoy!