Layered Creamy Chicken Pasta Bake

Name: Layered Creamy Chicken Pasta Bake with Tomato Sauce, Peppers and Cheese
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Bell Pepper; 1 Flat Leaf Parsley; 210 Diced Chicken Thigh; 10 Chicken Stock Paste; ½ Finely Chopped Tomatoes with Onion and Garlic; 1 Dried Oregano; 180 Rigatoni Pasta; 150 Creme Fraiche; 40 Grated Hard Italian Style Cheese; 75 Water for the Sauce

with Tomato Sauce, Peppers and Cheese

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A customer favourite, this Layered Creamy Chicken Pasta Bake is a tried-and-tested recipe that always wins with a crowd.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Milk

•Egg

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.

Total45 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

(May contain traces of: Celery)

Flat Leaf Parsley

210

Diced Chicken Thigh

Chicken Stock Paste

Finely Chopped Tomatoes with Onion and Garlic

Dried Oregano

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

150

Creme Fraiche

(Contains: Milk)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)881 kcal

Energy (kJ)3686 kJ

Fat42.1 g

of which saturates23.4 g

Carbohydrate81.6 g

of which sugars14.8 g

Protein47.3 g

Salt2.6 g

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

Utensils

•Kettle

•Grill Pan

•Medium Saucepan

•Colander

•Oven dish

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
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, season with salt and pepper and cook until the chicken is browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.

Add the chicken stock paste, finely chopped tomatoes and boiled water for the sauce (see ingredients for both amounts) to the chicken and pepper.
Stir in the dried oregano, bring to the boil, then reduce the heat to medium until the sauce is simmering.
Cook until the sauce has thickened and the veg is soft, stirring occasionally, 12-15 mins.
IMPORTANT: 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 veg and stir through.
Transfer to an ovenproof dish and top with the creamy pasta. Cover with the hard Italian style cheese.
Bake on the top shelf of your oven until the top is golden and a little crispy at the edges, 10-12 mins.