Tender chicken and tangy tomatoes combine to bring you this deliciously hearty pasta bake.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 45 minutes
    • Mediterranean

    Chicken and Tomato Pasta Bake

    Recipe Information

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    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:

    Lot Series 12 Anjou Chenin Blanc 2013

    Lot Series 09 Toscana 2014

    Lot Series 07 Bushvine Chenin Blanc

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