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Cheesy Chicken Pasta Bake

Cheesy Chicken Pasta Bake

with Mixed Salad

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Pasta with a herby tomato sauce, veggies and chicken all packed into one amazing piled-high pasta bake? If that’s what you were hoping for then this dish won’t disappoint you! Bake it in the oven, layer with cheese and serve with a side of salad.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly
Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

1

carrot

2 clove

garlic

1 sachet

dried oregano

1 packet

penne

(ContainsGlutenMay be presentSoy, Egg)

1 packet

tomato paste

1 box

chopped tomatoes

1 sachet

chicken-style stock powder

1 bag

mixed leaves

1

capsicum

1 packet

chicken breast

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

1 drizzle

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3440 kJ
Fat23 g
of which saturates8.5 g
Carbohydrate94 g
of which sugars23.7 g
Protein55.4 g
Sodium1608 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Finely chop onion, capsicum and garlic. Grate the carrot. Cut chicken breast into 2cm chunks.

Little cooks: Don your goggles and have a crack at peeling off the onion's outer layer!

2

Add penne to the boiling water and cook until 'al dente', 10 minutes. Reserve some pasta water for the sauce (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return pasta to the saucepan.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Remember the water is boiling, so be careful!

3

While the penne is cooking, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 3-4 minutes. Transfer to a plate.

TIP: The chicken will finish cooking in step 5.

4

Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and capsicum until starting to soften, 3-4 minutes. Add carrot and cook until tender, 3-4 minutes. Add dried oregano, garlic and tomato paste and cook until fragrant, 1 minute. Add chopped tomatoes, the salt, chicken-style stock powder and reserved pasta water. Simmer until slightly thickened, 2-3 minutes. Season to taste with salt and pepper.

5

Return the chicken and penne to the pan with the sauce. Toss to combine, then transfer to a baking dish. Sprinkle over shredded Cheddar cheese and bake in the oven until the cheese is melted and golden, 10 minutes. While the pasta is baking, combine mixed leaves, the balsamic vinegar and a drizzle of olive oil in a large bowl.

Little cooks: Take the lead by tossing the salad!

6

Divide cheesy chicken pasta bake between bowls. Serve with mixed salad.