Recipes
Paprika chicken pasta bake
Keep even the hungriest of tums happy with a hearty dish topped with plenty of cheese.
Keep even the hungriest of tums happy with a hearty dish topped with plenty of cheese.
Cook: 40 Mins
Serves: 4
Price: £2.33 per serving
Nutritional Information
Each 556g serving contains
Energy
16558kj
712kcal
16558kj
712kcal
36%
Fat
17.8g
17.8g
Med
25%
25%
Saturates
5.6g
5.6g
Low
28%
28%
Sugars
11.7g
11.7g
Low
13%
13%
Salt
1.67g
1.67g
Low
28%
28%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2978kj/712kcal
Typical energy values per 100g:
2978kj/712kcal
Ingredients
2 tbsp Olive Oil
1 small Onion, finely chopped
1 Courgette, cut into chunky pieces
2 Chicken Breasts, cut into strips
1 large Garlic clove, thinly sliced
2 tsp Smoked Paprika
Pinch Chilli Flakes (optional)
2 400g tins Chopped Tomatoes, blitzed until smooth
200ml Veg Stock
80g Pitted Green Olives
1 tsp Sugar
400g Penne Pasta
100g Asda Grated Four Cheese Blend
½ small bunch Parsley, finely chopped (optional)
Method
1
Preheat the oven to 200ºC/180ºC fan/gas 6. Heat the olive oil in a non-stick large frying pan over a medium heat. Add the onion and courgette and fry for 10 mins.
2
Add the chicken and cook for 5 mins. Add the garlic, paprika and chilli and fry for a further 1 min. Next, pour in the tomatoes, hot stock and olives. Add the sugar, salt and pepper and stir to combine. Simmer uncovered for a further 10 mins.
3
Meanwhile, cook the pasta in boiling water for 5 mins. Drain, reserving about 150ml of the starchy cooking water. Add this water to the sauce, with the pasta, and toss. Tip into a baking dish. Top with the cheese and bake for 15 mins.
4
Finish with the chopped parsley and serve with a punchy green salad.
5
Cook’s tip: Replace the chicken with roasted peppers, tinned artichokes and extra olives for a veggie version.