Layered Creamy Diced Chicken Breast Pasta Bake
with Tomato Sauce, Peas and Cheese
This Layered Creamy Diced 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
260
Diced British Chicken Breast
10
Chicken Stock Paste
½
Finely Chopped Tomatoes with Onion and Garlic
1
Dried Oregano
180
Rigatoni Pasta
(Contains Cereals containing gluten)
150
Creme Fraiche
(Contains Milk)
120
Peas
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
75
Boiled Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once the oil is hot, add the chicken. Season with salt and pepper, then cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the chicken stock paste, chopped tomatoes (see ingredients for amount) and boiled water for the sauce (see pantry for amount) from your kettle to the chicken.
Stir in the dried oregano, bring to the boil, then reduce the heat to medium until the sauce is simmering.
Cook, stirring occasionally, until the sauce has thickened and the chicken is cooked, 12-15 mins. IMPORTANT: 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.
Once the chicken is cooked, stir through the peas, then transfer to an ovenproof dish.
Top with the creamy pasta and cover with 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 bowls.
Enjoy!
