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Creamy chicken, tomato and chorizo pasta bake recipe

19 ratings Rate
  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 692 calories / serving
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Rustle up this comforting pasta bake for a flavour-packed midweek meal. Featuring chunks of smoky chorizo, a fragrant tomato sauce and gooey cheese, it is perfect for cosying up with on cooler nights.

  1. 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.
  2. 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.
  3. 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. 

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  • Ingredients

  • 300g (10oz) dried rigatoni or penne
  • 100g (3 1/2oz) chorizo, chopped
  • 2 cloves garlic, crushed
  • 3 chicken breasts, cut into chunks
  • 400g tin finest* cherry tomatoes
  • 1 x 400g (13oz) tin chopped tomatoes
  • 2 tsp dried oregano
  • 31g (1oz) fresh basil, torn
  • 75g (3oz) light soft cheese
  • 3 tbsp grated Parmesan cheese
  • 150g (5oz) mozzarella cheese, finely chopped
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  • Energy 2920kj 692kcal 35%
  • Fat 23g 33%
  • Saturates 12g 60%
  • Sugars 12g 13%
  • Salt 2.2g 36%

of the reference intake
Carbohydrate 68.3g Protein 56.6g Fibre 6.5g


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