Creamy Chicken Pasta Bake
with parsley and bell pepper- Wheat
- Milk
- Soya
- Mustard
- May contain traces of allergens
Pasta bake—in Italy known as pasta al forno—is a tried and tested dish beloved by families for its easy-to-throw-together nature. The best thing is, despite it being an effortless yet plentiful sort of dish, the results are always almost too good to share!
Ingredients
1 unit(s)
Bell Pepper
5 grams
Parsley
1 sachet(s)
Chicken Stock
180 grams
Dried Rigatoni
(Contains: Wheat May be present: Soya, Mustard)
65 grams
Creme Fraiche
(Contains: Milk)
50 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
260 grams
Diced Irish Chicken Breast
1 pack(s)
Passata
1 sachet(s)
Dried Thyme
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Pepper
to taste
Salt
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the rigatoni.
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Roughly chop the parsley (stalks and all).
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken and bell pepper. Season with salt and pepper. IMPORTANT: Wash hands after handling raw chicken and its packaging.
- Cook until the chicken is browned all over, 5-6 mins. Shift occasionally.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
- Meanwhile, add the pasta to the pot of boiling water and cook until softened, 12 mins.
- When the pasta is cooked, drain in a colander and return to the pot, off the heat.
- Mix in the creme fraiche and season with salt and pepper.
- Add the dried thyme, chicken stock powder, 25ml water (double for 4p) and passata to the pan with the chicken.
- Bring to the boil, then reduce the heat to medium. Season with salt and pepper.
- Allow to simmer until the sauce has thickened and the veg is softened, stirring occasionally, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Loosen with a splash of water if the sauce is too dry.
- Add half the parsley to the chicken and stir through.
- Transfer the mixture to an oven dish and top with the creamy pasta.
- Cover with the Italian style cheese and pop onto the top shelf of your oven.
- Bake until golden and a little crunchy at the edges, 10-12 mins.
- Divide your creamy chicken pasta bake between plates or bowls.
- Finish with a sprinkling of the remaining parsley.
