Double Layered Creamy Chicken Pasta Bake
with Tomato Sauce, Charred Courgette, Peppers and Cheese
- Cereals containing gluten
- Wheat
- Milk
- Egg
- May contain traces of allergens
- Celery
- Soya
- Mustard
Warm and comforting, our delicious tomatoey chicken pasta bake makes a brilliant quick fix dinner. Packed with hidden veg, 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.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Courgette
(May contain traces of: Celery)
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Mustard)
480 grams
Diced British Chicken Breast
10 grams
Chicken Stock Paste
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 sachet(s)
Mixed Herbs
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1.5 tsp
Sugar for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water on to boil with ½ tsp salt for the pasta.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Trim the courgette and slice into 1cm thick rounds.
When your pan of water is boiling, add the pasta and bring back to the boil.
Cook until tender, 12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the courgette and pepper and cook until charred, 5-6 mins, stir occasionally.
Once cooked, season with salt and pepper, then transfer the courgette and pepper to a bowl.
Pop the (now empty) pan back on medium-high heat. Add the chicken and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Cook until the chicken has browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the chicken has browned, stir in the chicken stock paste, chopped tomatoes, mixed herbs and sugar for the sauce (see pantry for amount).
Bring to the boil, then reduce the heat and simmer until the sauce has thickened and the chicken is cooked, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
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.
Once the chicken is cooked and the sauce has thickened, season with salt and pepper, then stir through the courgette and pepper. Transfer to an ovenproof dish. Top with the creamy pasta, then sprinkle over the hard Italian style cheese.
Make kid friendly: If you’d prefer to serve the pepper and courgette on the side of the pasta bake, just don't add it back into the sauce at this point.
Bake on the top shelf of your oven until the top is golden and a little crispy at the edges, 10-12 mins.
When ready, share your chicken pasta bake between your serving bowls and tuck in.
Serve your veg alongside if you cooked it separately.
