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Healthy Chicken Pasta Bake


TOTAL TIME: 60 MINS

SERVINGS: 4

CALORIES/SERVING: 480 KCAL



INGREDIENTS:

  • 300g wholemeal penne

  • 2 tsp olive oil

  • 2 peppers (we used 1 yellow and 1 orange), deseeded and chopped

  • 1 large courgette (160g), coarsely grated

  • 3 large garlic cloves, finely grated

  • 500g carton passata

  • 1 tbsp smoked paprika

  • 1½ tsp vegetable bouillon powder

  • 1 tsp chilli powder (optional)

  • 25g Kalamata olives (about 8), sliced

  • 400g chicken breasts (2 large), cut into pieces

  • large handful of basil, chopped, plus extra to serve

  • 100g ricotta

  • 20g finely grated mature cheddar


METHOD:

  1. Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4.

  2. Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, bouillon, chilli, if using, and olives. Simmer for 3-4 mins.

  3. Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.

  4. Mix the ricotta in a bowl with 5 tbsp of the pasta water and spread across the top of the pasta. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.



NUTRITION:

kcal-480

fat-13g

saturates-5g

carbs-51g

sugars-11g

fibre-11g

protein-35g

salt-1.3g

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