Smoky Chicken Ratatouille Pasta Bake
with chilli flakes and hazelnuts- Wheat
- Cereals containing gluten
- Milk
- Hazelnuts
- Nuts
- Mustard
- Soya
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
1 unit(s)
Courgette
1 unit(s)
Bell Pepper
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
2 unit(s)
Garlic
50 grams
Grated Cheese
(Contains: Milk)
1 pack(s)
Passata
110 grams
Creme Fraiche
(Contains: Milk)
26 grams
Smoky Base Paste
15 grams
Mediterranean Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
1 sachet(s)
Sun Dried Tomato Paste
1 sachet(s)
Dried Chilli Flakes
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the courgette and slice widthways into 1cm thick rounds. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Add the veg to a lined baking tray and toss with oil, Mediterranean spice mix, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until softened and browned, 15-18 mins. Turn halfway through.
- Add the chicken for the final 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Place a pan over medium heat with a drizzle of oil.
- Fry the garlic until fragrant, 1 min. Add passata, creme fraiche, smoky base paste and sun dried tomato paste. Bring to a boil, reduce the heat and simmer until thickened, 4-5 mins.
- Stir half the cheese, the rigatoni, chicken and veg into the sauce. Season to taste with salt, pepper and sugar.
- Transfer the pasta to an oven dish. Sprinkle over the remaining cheese. Pop onto the top shelf of the oven until melted and golden, 5-6 mins.
- Share the cheesy ratatouille pasta bake between bowls.
- Sprinkle the chilli flakes and hazelnuts over the adults' portion.
