Sweet and Smoky BBQ Chicken Pasta
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Sweet and Smoky BBQ Chicken Pasta

with Pepper and Cheese

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

180 grams

Penne Pasta

(Contains Cereals containing gluten)

240 grams

Diced British Chicken Thigh

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

20 grams

Chipotle Paste

48 grams

BBQ Sauce

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3379 kJ
Energy (kcal)808 kcal
Fat29.1 g
of which saturates12.8 g
Carbohydrate89.1 g
of which sugars17.9 g
Protein47.8 g
Salt2.75 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Frying Pan



a) Boil a full kettle.

b) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.


a) Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.

b) Add the penne and bring back to the boil. Cook until tender, 12 mins.

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


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and sliced pepper. Season with salt and pepper.

c) Fry until the chicken is cooked through and the pepper has softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.


a) While everything cooks, peel and grate the garlic (or use a garlic press).

b) Grate the cheese.

c) When the chicken and veg have 1 min of cooking time left, add the garlic to the pan and fry until fragrant.


a) Add the passata, chicken stock paste, chipotle paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts) to the pan. 

b) Stir and bring to the boil, then reduce the heat and simmer until slightly thickened, 2-3 mins.

c) Stir through the BBQ sauce, cooked pasta and butter (see pantry for amount). Heat until the pasta is piping hot and the butter has melted, 1 min.


a) Share the BBQ chicken pasta between your serving bowls.

b) Sprinkle over the cheese.