Layered Creamy Chicken Breast Pasta Bake
with Tomato Sauce, Courgette and Cheese
This Layered Creamy Chicken Breast 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
1
Courgette
(May contain Celery)
180
Rigatoni Pasta
(Contains Cereals containing gluten)
260
Diced British Chicken Breast
10
Chicken Stock Paste
1
Finely Chopped Tomatoes
1
Mixed Herbs
75
Creme Fraiche
(Contains Milk)
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1.5
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.
Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
Once boiling, add the pasta to the pan of boiling water and bring back to the boil.
Cook until tender, 12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat (no oil).
When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
Once cooked, season with salt and pepper, then transfer the courgette to a bowl. Pop the frying pan back on medium-high heat with a drizzle of oil.
Once the pan is hot, add the chicken and season with salt and pepper. Cook until browned all over, 5-6 mins.
Stir in the chicken stock paste, chopped tomatoes, mixed herbs and sugar for the sauce (see pantry for amount).
Bring to the boil, then reduce the heat and simmer until the sauce has thickened and the chicken is cooked, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
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.
Once the chicken is cooked and the sauce has thickened, season with salt and pepper, then stir through the charred courgette.
Transfer to an ovenproof dish. Top with the creamy pasta, then sprinkle over the hard Italian style cheese.
Bake on the top shelf of your oven until the top is golden and a little crispy at the edges, 10-12 mins.
When ready, share your chicken pasta bake between your serving bowls and tuck in.
Enjoy!
