Cheesy Ratatouille Chicken Breast Pasta Bake
with Roasted Aubergine and Pepper
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
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Aubergine
(May contain Celery)
180 grams
Penne Pasta
(Contains Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Basil
10 grams
Vegetable Stock Paste
(Contains Celery)
30 grams
Tomato Puree
1 sachet(s)
Mixed Herbs
1 ball(s)
Mozzarella
(Contains Milk)
240 grams
Diced British Chicken Breast
Not included in your delivery
½ tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Trim the aubergine, then cut into roughly 2cm pieces and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt.
When the aubergine is halfway through cooking, add the pepper chunks to the same tray, drizzle with a little more oil and toss together. Cook for the remaining time, 10-12 mins.
When the water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 5-6 mins.
Add the garlic and stir-fry for 30 secs. Stir in the chopped tomatoes, veg stock paste, tomato puree, mixed herbs, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the sauce simmers, drain the mozzarella and tear into small pieces.
When everything's ready, stir the roasted veg and cooked penne into the tomato sauce. Taste and season with salt and pepper if needed.
Transfer to an ovenproof dish and top evenly with the mozzarella pieces.
Bake on the top shelf of your oven until the cheese is bubbling and golden brown, 10-15 mins.
Once the pasta bake is ready, spoon into your serving bowls and tuck in.
Enjoy!
Step 4 MOD: If you've chosen to add chicken to your meal, add it to the pan before the garlic and season. Cook until browned all over, 5-6 mins, then add the garlic and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.
Explore Similar Recipes
