Layered Creamy Chicken and Chorizo Pasta Bake
Warm and comforting, this tomatoey chicken and chorizo pasta bake is packed with veg and topped with a crispy golden cheese crust.
Ingredients
- 1 bell pepper
- 1 courgette
- 180g rigatoni pasta
- 240g diced chicken breast
- 10g chicken stock paste
- 1 carton finely chopped tomatoes with onion and garlic
- 1 sachet mixed herbs
- 75g crème fraîche
- 20g grated hard Italian-style cheese
- 90g diced chorizo
- 1.5 tsp sugar
- ½ tsp salt (for the pasta water)
- Salt and pepper, to season
- Oil, for frying
Instructions
- Preheat the oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water on to boil with ½ tsp salt for the pasta.
- Halve the bell pepper and discard the core and seeds, then chop into 2cm chunks. Trim the courgette and slice into 1cm thick rounds.
- When the water is boiling, add the pasta and cook until tender, 12 mins.
- Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the diced chorizo, courgette and pepper and cook until charred, 5-6 mins, stirring occasionally. Season with salt and pepper, then transfer the courgette and pepper to a bowl.
- Return the pan to medium-high heat, add the chicken and season with salt and pepper. Cook until browned all over and no longer pink in the middle, 5-6 mins.
- Stir in the chicken stock paste, chopped tomatoes, mixed herbs and sugar. Bring to the boil, then reduce the heat and simmer until the sauce has thickened and the chicken is cooked through, 3-4 mins.
- Drain the cooked pasta and return it to the pan. Mix in the crème fraîche and season with salt and pepper.
- Season the chicken and sauce with salt and pepper, then stir through the courgette and pepper. Transfer to an ovenproof dish, top with the creamy pasta, then sprinkle over the grated hard Italian-style cheese.
- Bake on the top shelf of the oven until the top is golden and a little crispy at the edges, 10-12 mins.
- Divide between bowls and serve.