Creamy Chicken Breast Pasta Bake
with Peppers and Cheese
This Creamy Chicken Breast Pasta Bake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
(May contain Celery)
1
Flat Leaf Parsley
260
Diced Chicken Breast
10
Chicken Stock Paste
1
Tomato Passata
1
Dried Oregano
180
Rigatoni Pasta
(Contains Cereals containing gluten)
150
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put your kettle on to boil. 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 on medium-high heat. When hot, add the chicken and pepper, then season with salt and pepper. Cook until the chicken is browned all over and the pepper is softened, 5-6 mins. Turn occasionally. Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.
Pour in the boiling water for the sauce (see ingredients for amount) and add the chicken stock paste and passata into the pan with the chicken. Stir in the dried oregano, bring to the boil, then reduce the heat to medium until the sauce is simmering. Cook until the sauce has thickened and the chicken is cooked, stirring occasionally, about 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, add the pasta to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins. 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.
Add half the parsley to the chicken and veggies and stir through. Transfer to an ovenproof dish and top with the creamy pasta. Cover with the hard Italian style cheese and pop on the top shelf of your oven. Bake until the top is golden and a little crispy 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 chosen to get chicken breast instead of chicken thigh, cook the recipe in the same way the instructions tell you to cook the chicken thigh.
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