Layered Creamy Chicken Pasta Bake
with Tomato Sauce, Peppers and Cheese
This Layered Creamy Chicken Pasta Bake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
190 grams
Diced British Chicken Thigh
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
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
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 medium-high heat.
Once hot, add the diced chicken and pepper chunks. Season with salt and pepper.
Cook until the chicken has browned all over and the pepper has softened, 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 transfer to an ovenproof dish. Top with the creamy pasta then sprinkle over 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.
When ready, share your chicken pasta bake between your serving bowls and tuck in.
Enjoy!
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