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Mediterranean Recipes

Layered Creamy Diced Chicken Breast Pasta Bake

Layered Creamy Diced Chicken Breast Pasta Bake

Layered Creamy Diced Chicken Breast Pasta Bake

with Tomato Sauce, Peas and Cheese

Recipe Development TeamPublished on November 17, 2022

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

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

260

Diced British Chicken Breast

10

Chicken Stock Paste

½

Finely Chopped Tomatoes with Onion and Garlic

1

Dried Oregano

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

150

Creme Fraiche

(Contains: Milk)

120

Peas

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

75

Boiled Water for the Sauce

Nutritional information

Energy (kcal)838 kcal

Energy (kJ)3506 kJ

Fat31.4 g

of which saturates17.9 g

Carbohydrate82.9 g

of which sugars14.7 g

Protein53.9 g

Salt2.4 g

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

Utensils

•Kettle

•Large Saucepan

•Pan

•Oven dish

Cooking Instructions and Tips

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.

Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.

Brown the Chicken

2

Heat a drizzle of oil in a frying pan on medium-high heat.

Once the oil is hot, add the chicken. Season with salt and pepper, then cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Simmer the Sauce

3

Add the chicken stock paste, chopped tomatoes (see ingredients for amount) and boiled water for the sauce (see pantry for amount) from your kettle to the chicken.

Stir in the dried oregano, bring to the boil, then reduce the heat to medium until the sauce is simmering.

Cook, stirring occasionally, until the sauce has thickened and the chicken is cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Cook the Pasta

4

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.

Assemble and Bake

5

Once the chicken is cooked, stir through the peas, then transfer to an ovenproof dish.

Top with the creamy pasta and 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.

Serve

6

When ready, share your chicken pasta bake between your bowls.

Enjoy!

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