Provencal Pasta Bake
with Juicy Chicken and Basil
We are so lucky that our chefs grew up in families where recipes were passed down the generations. We’re not sure how happy André’s granny would be if she knew he was sharing her provençal French cooking tricks, but as we can’t bear to disappoint you guys ... we’ll let you in on his granny’s delectable provençal pasta bake.
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
280
British Chicken Breasts
½
Chicken Stock Pot
1
Red Onion
1
Garlic Clove
1
Courgette
(May contain Celery)
1
Red Pepper
2
Provencal Herbs
1
Tomato Passata
200
Rigatoni Pasta
(Contains Cereals containing gluten)
1
Basil
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the rigatoni. Boil your kettle. Place the chicken in a deep ovenproof dish and season with a pinch of salt and a good grind of black pepper. Mix well.
In a measuring jug, dissolve the chicken stock pot in the boiling water (amount specified in the ingredient list) and pour this over the chicken. Cover the dish with foil and place on the top shelf of your oven until the chicken is cooked, 25 mins. TIP: The chicken is cooked when it is no longer pink in the middle. When cooked, transfer the chicken and any juices to a mixing bowl and set aside. Keep the ovenproof dish! Preheat your grill to high.
While the chicken cooks prepare the veggies. Halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press!). Remove the top and bottom from the courgette. Halve lengthways and slice into 1cm thick half moons. Halve, then remove the core from the red pepper and cut into 1cm wide slices.
Heat a drizzle of oil in a frying pan over medium heat. Add the onion, stir and cook until starting to soften, 4 mins. Add the courgette and pepper to the pan and stir in the provençal herbs. Cook until the veggies are just soft, 3-4 mins. Stir in the garlic, cook for 1 minute more, then pour in the tomato passata and water (amount specified in the ingredient list). Stir, lower the heat and gently simmer for 10 mins.
Meanwhile, add the rigatoni to the pan of boiling water and cook for 10 mins. When the rigatoni is cooked, drain in a colander and return to the pan. Drizzle with oil (to stop it sticking together) and season with a good grind of black pepper and a pinch of salt. Once the veggies are ready, tear in half the basil leaves and stir together.
Put the rigatoni into the bottom of the ovenproof dish and top with the cooked chicken and its juices. Spoon the veggies on top and then cover with the hard Italian cheese. Pop the provençal pasta bake under your grill until the cheese is bubbling and golden, 3 mins. Tear over the remaining basil leaves. Tuck in!
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