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Creamy chicken and chorizo pasta bake
5.0 (798 reviews)
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
Total Time50
Servings4
692
Caloriesper servingNutrition Information
692
Calories
23 grams fat
Fat
68.3 grams carbohydrate
Carbs
56.6 grams protein
Protein
6.5 grams fibre
Fiber
12 grams sugar
Sugar
Ingredients
- 300g dried rigatoni or penne
- 100g chorizo, chopped
- 2 garlic cloves, crushed
- 3 chicken breasts, cut into chunks
- 400g tin Tesco Finest cherry tomatoes
- 400g tin chopped tomatoes
- 2 tsp dried oregano
- 30g fresh basil, torn
- 75g light soft cheese
- 3 tbsp grated Parmesan cheese
- 150g mozzarella cheese, finely chopped
Instructions
- 1Heat oven to gas 8, 220°C, fan 200°C. Bring a large pan of salted water to the boil and cook the pasta following the packet instructions. Drain and set to one side. WATCH: How to bring to the boil Play Video We value your privacy We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies. Accept all cookies
- 2Heat a large dry ovenproof frying pan on a high heat and cook the chorizo for 3-4 mins, until the oils are released and it starts to crisp. Add the garlic and chicken and fry for 5 mins, to brown. Tip in both cans of tomatoes and bring to a simmer, then add ¾ of the oregano, ½ the basil, the soft cheese and some seasoning. Stir until the cheese has melted into the sauce. WATCH: How to reach simmering point Play Video We value your privacy We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies. Accept all cookies
- 3Add the pasta and mix well. Scatter on the Parmesan and mozzarella and the rest of the oregano. Bake for 20-25 mins, until golden brown and bubbling. Serve with the rest of the torn basil on top.