Chicken Pasta Bake

Hello Fresh Main Pasta Chicken
  • Prep Time: 45m
  • Cook Time: 15m
  • Total Time: 60m

Servings: 4

Source

Ingredients

  • 2 Bell Peppers half and chopped into chunks
  • 360 grams Rigatoni Pasta
  • 390 grams Diced Chicken Thigh
  • 20 grams Chicken Stock Paste
  • 2 cartons Finely Chopped Tomatoes with Onion and Garlic
  • Mixed Herbs
  • 150 grams Creme Fraiche
  • 40 grams Grated Hard Italian Style Cheese
  • 3 teaspons sugar

Instructions

  1. Preheat your oven to 220°C/200°C fan/gas mark 7.
  2. Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta. When your pan of water is boiling, add the pasta and bring back to the boil. Cook until tender, 12 mins.
  3. Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and pepper chunks. Season with salt and pepper. Cook until the chicken has browned all over and the pepper has softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  4. Once the chicken has browned, stir in the chicken stock paste, chopped tomatoes, mixed herbs and sugar for the sauce (see pantry for amount).
  5. Bring to the boil, then reduce the heat and simmer until the sauce has thickened and the chicken is cooked, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
  6. When the pasta is cooked, drain in a colander and return to the pan. Mix in the creme fraiche and season with salt and pepper.
  7. Once the chicken is cooked and the sauce has thickened, season with salt and pepper then transfer to an ovenproof dish. Top with the creamy pasta then sprinkle over the hard Italian style cheese.
  8. Bake on the top shelf of your oven until the top is golden and a little crispy at the edges, 10-12 mins.