Creamy Harissa, Double Cheese and Chicken Breast Pasta Bake

Name: Creamy Harissa, Double Cheese and Chicken Breast Pasta Bake with Pepper and Sweetcorn
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Rigatoni Pasta; 1 unit(s) Bell Pepper; 1 unit(s) Garlic Clove**; 160 grams Sweetcorn; 1 ball(s) Mozzarella; 30 grams Mature Cheddar Cheese; 50 grams Harissa Paste; 30 grams Tomato Puree; 10 grams Vegetable Stock Paste; 75 grams Creme Fraiche; 260 grams Diced British Chicken Breast; 1 tsp Sugar for the Sauce; 150 milliliter(s) Water for the Sauce

with Pepper and Sweetcorn

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This Creamy Harissa, Double Cheese and Chicken Breast Pasta Bake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Gluten

•Milk

•Schwefeldioxide und Sulfite

•Celery

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.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains: Gluten)

1 unit(s)

Bell Pepper

(May contain traces of: Sellerie)

1 unit(s)

Garlic Clove**

160 grams

Sweetcorn

1 ball(s)

Mozzarella

(Contains: Milk)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

50 grams

Harissa Paste

(Contains: Schwefeldioxide und Sulfite)

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains: Celery)

75 grams

Creme Fraiche

(Contains: Milk)

260 grams

Diced British Chicken Breast

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3999 kJ

Energy (kcal)956 kcal

Fat38.3 g

of which saturates18 g

Carbohydrate87.4 g

of which sugars18 g

Dietary Fibre8.1 g

Protein61 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Sieve

•Garlic Press

•Grater

•Pan

•Oven dish

Instructions

Bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Grate the Cheddar cheese.

Preheat the grill to high.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken, pepper chunks and corn. Stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Lower the heat to medium and add the garlic and harissa paste (add less if you'd prefer things milder). Stir-fry for 1 min more.

Stir in the tomato puree, veg stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts).

Bring the sauce to the boil, then lower the heat and simmer until thickened, 3-4 mins. Taste and season with salt and pepper if needed.

When ready, combine the cooked pasta and sauce (in whichever pan is biggest). Add a splash of water if it's a little too thick, then transfer to an appropriately sized ovenproof dish.

Scatter over the mozzarella and Cheddar.