Cheesy Chicken and Tomato

Pasta Bake

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Instructions

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1 Boil pasta

Preheat the oven to 200°C/180°C fan. Add the penne pasta to a large pan of salted boiling water. Boil for 8-10 min until "al dente". Drain.

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2 Prep

Meanwhile, peel and finely dice the red onion. Peel and grate or chop the carrot. Chop the chicken breast into bite-sized pieces.

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3 Make sauce

Heat a large pan over a medium-low heat with a drizzle of olive oil. Add the onion and carrot and cook for 5 min until softened. Add the garlic paste, chicken and oregano and cook for 2 min further. Add the chopped tomatoesbalsamic vinegarhoneytomato paste, water, pepper and stock cube. Simmer for 5 min.

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4 Add

Add the drained pasta and cream cheese to the sauce and give everything a good mix up.

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5 Layer bake

Pour half of the tomato and pasta mixture into a large baking dish. Top with the grated mozzarella cheese. Pour the remaining tomato and pasta mixture over the mozzarella layer.

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6 Bake

Finally, top with the grated cheddar. Bake in the oven for 15-20 min until golden and bubbling on top. Allow to cool slightly before serving. 

Tips for fussy eaters

Adding honey to the sauce enhances the tomatoes' natural sweetness.

Pro tip

Leave the bake to cool for 10 min before tucking in - lower temperatures intensify flavours!

Because a comforting cheesy pasta bake is always a great idea!

Cooking Time: 30 min

Cals 1206 · Prot 85 · Carbs 125 · Fat 38

Ingredients

Number of people

Chicken breast 400 Grams
Penne 250 Grams
Salt 1 Tsp
Red onion 1 Piece
Carrot 1 Piece
Olive oil 1 Tbsp
Garlic paste 10 Grams
Dried oregano 2 Grams
Chopped tomatoes 400 Grams
Balsamic vinegar 15 ML
Honey 15 Grams
Tomato paste 30 Grams
Water 100 ML
Black pepper 0.5 Tsp
Chicken stock cube 0.5 Piece
Cream cheese 80 Grams
Grated mozzarella 90 Grams
Grated orange cheddar 60 Grams

Because a comforting cheesy pasta bake is always a great idea!

Cooking Time: 30 min

Cals 1206 · Prot 85 · Carbs 125 · Fat 38

Instructions

photo

1 Boil pasta

Preheat the oven to 200°C/180°C fan. Add the penne pasta to a large pan of salted boiling water. Boil for 8-10 min until "al dente". Drain.

photo

2 Prep

Meanwhile, peel and finely dice the red onion. Peel and grate or chop the carrot. Chop the chicken breast into bite-sized pieces.

photo

3 Make sauce

Heat a large pan over a medium-low heat with a drizzle of olive oil. Add the onion and carrot and cook for 5 min until softened. Add the garlic paste, chicken and oregano and cook for 2 min further. Add the chopped tomatoesbalsamic vinegarhoneytomato paste, water, pepper and stock cube. Simmer for 5 min.

photo

4 Add

Add the drained pasta and cream cheese to the sauce and give everything a good mix up.

photo

5 Layer bake

Pour half of the tomato and pasta mixture into a large baking dish. Top with the grated mozzarella cheese. Pour the remaining tomato and pasta mixture over the mozzarella layer.

photo

6 Bake

Finally, top with the grated cheddar. Bake in the oven for 15-20 min until golden and bubbling on top. Allow to cool slightly before serving. 

Tips for fussy eaters

Adding honey to the sauce enhances the tomatoes' natural sweetness.

Pro tip

Leave the bake to cool for 10 min before tucking in - lower temperatures intensify flavours!

Ingredients

Number of people

Chicken breast 400 Grams
Penne 250 Grams
Salt 1 Tsp
Red onion 1 Piece
Carrot 1 Piece
Olive oil 1 Tbsp
Garlic paste 10 Grams
Dried oregano 2 Grams
Chopped tomatoes 400 Grams
Balsamic vinegar 15 ML
Honey 15 Grams
Tomato paste 30 Grams
Water 100 ML
Black pepper 0.5 Tsp
Chicken stock cube 0.5 Piece
Cream cheese 80 Grams
Grated mozzarella 90 Grams
Grated orange cheddar 60 Grams
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