Creamy Chicken, Tomato and Chorizo Pasta Bake

Creamy chicken, tomato and chorizo pasta bake

This comforting pasta bake makes for a flavour-packed midweek meal and is big enough to serve four.

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 4 people

Preparation

Heat oven to gas 8, 220°C, fan 200°C. Cook the pasta following the packet instructions in plenty of salted boiling water.

Drain and set to one side.

Heat a large dry ovenproof frying pan on a high heat and cook the chorizo for 3-4 minutes, until the oils are released and it starts to crisp.

Add the garlic and chicken and fry for 5 minutes, to brown.

Tip in both cans of tomatoes and bring to a simmer, then add 3/4 of the oregano, 1/2 of the basil, the soft cheese and some seasoning.

Stir until the cheese has melted into the sauce.

Add the pasta and mix well. Scatter on the Parmesan and mozzarella and the rest of the oregano. Bake for 20-25 minutes, until golden brown and bubbling.

Serve with the rest of the torn basil on top. 



Ingredients

300g dried Tesco rigatoni or penne
100g chorizo, chopped
2 cloves garlic, crushed
3 Tesco chicken breasts, cut into chunks
1 x 400g tin cherry tomatoes
1 x 400g Tesco tin of chopped tomatoes
2 tsp dried oregano
31g fresh basil, torn
75g light soft cheese
3 tbsp grated Parmesan cheese
150g mozzarella cheese, finely chopped



Ingredients

300g dried Tesco rigatoni or penne
100g chorizo, chopped
2 cloves garlic, crushed
3 Tesco chicken breasts, cut into chunks
1 x 400g tin cherry tomatoes
1 x 400g Tesco tin of chopped tomatoes
2 tsp dried oregano
31g fresh basil, torn
75g light soft cheese
3 tbsp grated Parmesan cheese
150g mozzarella cheese, finely chopped



Preparation

Heat oven to gas 8, 220°C, fan 200°C. Cook the pasta following the packet instructions in plenty of salted boiling water.

Drain and set to one side.

Heat a large dry ovenproof frying pan on a high heat and cook the chorizo for 3-4 minutes, until the oils are released and it starts to crisp.

Add the garlic and chicken and fry for 5 minutes, to brown.

Tip in both cans of tomatoes and bring to a simmer, then add 3/4 of the oregano, 1/2 of the basil, the soft cheese and some seasoning.

Stir until the cheese has melted into the sauce.

Add the pasta and mix well. Scatter on the Parmesan and mozzarella and the rest of the oregano. Bake for 20-25 minutes, until golden brown and bubbling.

Serve with the rest of the torn basil on top.