Creamy Chicken Pasta Bake with Ham
with parsley and bell pepper- Barley
- 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
(Contains: Barley, Wheat)
180 grams
Dried Rigatoni
(Contains: Wheat May be present: Soya, Mustard)
65 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
260 grams
Diced Irish Chicken Breast
1 pack(s)
Passata
1 sachet(s)
Dried Thyme
80 grams
Sliced Irish Ham
(Contains: Wheat)
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 bell 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, shifting occasionally, until the chicken is browned all over, 5-6 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Meanwhile, add the pasta to the pot of boiling water and cook until softened, 10-12 mins.
- When the pasta is cooked, drain in a colander and return to the pot, off the heat.
- Meanwhile, add the dried thyme, stock, 25ml water (per 2P) and passata to the pan with the chicken.
- Bring to the boil, then reduce the heat to medium. Season with salt and pepper.
- 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 the sauce with a splash of water if you feel it's too dry.
- Mix together the cooked pasta, creme fraiche, chicken sauce and half the parsley.
- Season to taste with salt and pepper.
- Transfer to an oven dish and sprinkle over the Italian style cheese.
- Pop onto the top shelf of your oven.
- Bake until golden and a little crunchy at the edges, 10-12 mins.
NOTE: Adding ham? Tear apart and mix through the pasta before baking in the oven.
- Divide your creamy chicken pasta bake between deep plates or bowls.
- Finish with a sprinkling of the remaining parsley.
