Chicken and Chorizo Pasta Bake
with Courgette & Red Pepper
Warm and comforting, our delicious tomatoey chicken pasta bake makes a brilliant quick fix dinner. Packed with hidden veggies, bursting with fresh Italian-inspired flavours and with a crispy golden topping, it’s hard to think of a reason why you wouldn’t fall head over heels for this dish.
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
1
Bell Pepper
1
Chicken Stock Powder
200
Rigatoni Pasta
½
Finely Chopped Tomatoes with Onion and Garlic
210
Diced Chicken Thigh
90
Chorizo
30
Tomato Puree
1
Flat Leaf Parsley
1
Dried Oregano
1
Courgette
(May contain Celery)
112.5
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
75
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put your kettle on to boil. Trim the courgette and quarter lengthways. Chop widthways into small chunks. Halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the parsley (stalks and all).
Heat a drizzle of oil in a frying pan over medium-high heat. When hot, add the chorizo and fry until golden, 2-3 mins, then remove from the pan using a slotted spoon. Add a drizzle of oil if the pan is dry, then add the chicken pieces, red pepper, dried oregano, season with salt and pepper. Brown the chicken on all sides, about 4-5 mins. Meanwhile, in a measuring jug, dissolve the chicken stock powder in the boiling water (see ingredients for amount). Put a large saucepan of water with 0.5 tsp of salt on to boil for the pasta.
Pour the chicken stock and finely chopped tomatoes with garlic and onion into the pan with the chicken. Stir in the tomato purée, courgette and chorizo. Bring to the boil, then reduce the heat to medium until the mixture is simmering away. Cook until the sauce is thick and tomatoey and the veggies are soft, stirring occasionally, about 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, add the pasta to the pan of boiling water and cook until tender, 12 mins. When the pasta is cooked, drain in a colander and return to the pan. Mix in the crème fraîche and season with salt and pepper.
Add half the parsley to the chicken and veggies and stir through. Transfer the mixture to an ovenproof dish and top with the creamy pasta. Cover with the hard Italian cheese and pop on the top shelf of your oven. Bake until the top is golden and a little crunchy at the edges, 10-12 mins.
Serve the chicken pasta bake in bowls and finish with a sprinkling of the remaining parsley. Enjoy!
Step 2 MOD: If you've added chorizo to your meal, add to the pan before you add the garlic, tomato puree etc. Fry until the chorizo is golden, 2-3 mins,. Add a drizzle of oil if the pan is dry then add the chicken, pepper and oregano - continue with the recipe.
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