Cheesy Chorizo & Chicken Breast Pizza Inspired Pasta Bake
with Spinach and Garlic Ciabatta
This Cheesy Chorizo & Chicken Breast Pizza Inspired Pasta Bake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
1 unit(s)
Onion
50 grams
Chorizo Slices
(May contain Milk)
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
1 sachet(s)
Mixed Herbs
1 ball(s)
Mozzarella
(Contains Milk)
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
260 grams
Diced British Chicken Breast
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Halve the ciabatta and lay onto one side of a large baking tray, cut-side up.
Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.
Bring a large saucepan of water to the boil with 1/2 tsp salt.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the diced chicken and onion and fry until softened, 5-6 mins. Meanwhile, tear half the chorizo slices into small pieces.
Once the onion has softened, add the chorizo pieces and remaining garlic to the pan. Fry until fragrant, 1 min.
Stir in the passata, sun-dried tomato paste, chicken stock paste, mixed herbs and the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until the chicken has cooked through and the sauce has thickened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, preheat your grill to high. Drain the mozzarella and tear into small pieces.
Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
Stir the cooked pasta and half the mozzarella pieces into the sauce until the cheese has melted. Taste and season with salt and pepper. Add a splash of water if the sauce is looking a little thick.
Transfer the tomato pasta to an appropriately sized ovenproof dish. Top the pasta with the remaining mozzarella pieces, then lay the remaining chorizo slices on top.
Pop your ovenproof dish onto the baking tray alongside the garlic ciabatta. Grill until the ciabatta is golden and the pasta is bubbling, 5-6 mins. TIP: Grill them separately if you run out of space.
When the garlic ciabatta is ready, cut in half diagonally.
Share the pizza inspired pasta bake between your serving bowls.
Serve the garlic ciabatta alongside.
Enjoy!
