Creamy Chicken Pasta Bake
with parsley and bell pepper
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
Instructions
- 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.
