Tender chicken and tangy tomatoes combine to bring you this deliciously hearty pasta bake.
Chicken and Tomato Pasta Bake
1 x 375g pack British Chicken Mini Fillets
300g Cucina Penne Pasta
1 x Onion
1 x 6 pack Tomatoes
1 x 500g Cucina Passata
1 x 300g Cowbelle Crème Fraiche
Juice from 1 lemon
2 x tsp Stonemill Dried Basil
2 x tsp Stonemill Paprika
100g Grated Cheddar Cheese
40ml Solesta Olive Oil
Salt and Black Pepper
Preheat the oven to 200°C/400°F/Gas Mark 6.
Cook the pasta as instructions on the pack.
Meanwhile peel and chop the onion finely.
Chop the tomatoes into small chunks.
Cut the chicken fillets into bite size pieces.
In a large frying pan sauté the onions and the chicken in the olive oil until just slightly brown.
In a large bowl mix the crème fraiche, passata, lemon juice, basil, paprika and season with plenty of black pepper, mix well.
Add the cooked chicken and onion into the mixing bowl, along with the other ingredients and mix well.
Pour into an ovenproof dish, sprinkle over the grated cheese and bake in the oven for 25 minutes.
Aldi Wine Matches
Looking for the perfect wine match for this recipe? See below for our dedicated recommendations: