Chicken Parmigiana Pasta Bake

Name: Chicken Parmigiana Pasta Bake
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 30 Grams of Grated Parmesan; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 250 Grams of Farfalle pasta; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 50 Grams of Tomato paste; 200 Grams of Tomato passata; 150 ML of Water; 1 Piece of Chicken stock cube; 5 Grams of Brown sugar; 100 ML of Cooking cream; 1 Tsp of Black pepper; 100 Grams of Grated mozzarella; 15 Grams of Fresh basil

Juicy chicken, comforting pasta and a creamy tomato sauce – what's not to like!

591 Reviews

Cals 1048 · Prot 78 · Carbs 114 · Fat 33

Family Friendly

40 min

Juicy chicken, comforting pasta and a creamy tomato sauce – what's not to like!

591 Reviews

Cals 1048 · Prot 78 · Carbs 114 · Fat 33

Family Friendly

Ingredients

Chicken

Chicken breast

300 Grams

Grated Parmesan 4*

30 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Olive oil

1 Tbsp

Tomato sauce

Farfalle pasta 10*

250 Grams

Red onion

1 Piece

Garlic cloves

2 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Tomato paste

50 Grams

Tomato passata

200 Grams

Water

150 ML

Chicken stock cube 4*5*9*15*

0.5 Piece

Brown sugar

5 Grams

Cooking cream 4*

100 ML

Black pepper

0.5 Tsp

To serve

Grated mozzarella 4*

100 Grams

Fresh basil

15 Grams

Allergens

*4 Milk, *10 Wheat, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4375 / 1048
Fats (g)	32.8
of which saturated (g)	16
Carbohydrates (g)	114
of which sugars (g)	15.2
Fibers (g)	10.7
Proteins (g)	77.5
Salt (g)	3.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Bake chicken

Preheat the oven to 200°C/180°C fan. Bring a pot of salted water to a boil. Chop the chicken into bite-sized pieces and add to a large bowl. Toss the chicken with the grated Parmesan and a pinch of salt and pepper. Add the coated chicken to a large baking dish with a drizzle with olive oil. Bake for 10 min. After 10 min, remove the dish from the oven and set aside. The chicken does not need to be cooked through at this point. Leave the oven on.

2 Boil pasta

Once the water is boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking and drain.

3 Make sauce

Meanwhile, peel and finely chop the onion. Peel and mince the garlic. Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min. Add the tomato paste and garlic and fry for 1 min further. Add the tomato passata, measured water, 0.5 chicken stock cube, brown sugar. Simmer for 5 min until thickened.

4 Add cream

Add the 100 ml cooking cream and mix well. Season with salt and pepper to taste.

Tip! If you like, use a food processor or blender to get the sauce extra smooth.

5 Combine

Add the pasta to the tomato sauce and mix well.

6 Serve

Pour the tomato pasta over the chicken in the baking dish and mix well. Sprinkle with the grated mozzarella and bake for 10-15 min further until the cheese is golden brown. Meanwhile, pick the basil leaves and use as garnish.

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