Creamy Tomato and Chicken Pasta Bake

4 standard portions

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Ingredients

• 280 g Rigatoni pasta
• 1 tbsp Olive oil
• 300 g Chicken breast (cut into chunks)
• 4 Shallots (diced)
• 3 Garlic clove (crushed)
• 2 tablespoons Dried oregano
• 1 Courgette (zucchini) (grated)
• 400 g Plum tomatoes (canned)
• 100 ml Vegetable stock
• 2 tablespoons Tomato puree
• 3 tablespoons Light cream cheese
• 8 Cherry tomatoes (halved)
• 40 g Mature cheddar
• 30 g Mozzarella (torn)
• 1 handful Fresh basil (chopped)

Method

1. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
2. Put 280 g Rigatoni pasta in a pan of boiling water and simmer for 10 minutes.
3. Heat 1 tbsp Olive oil in a large pan over a medium heat and then add 300 g Chicken breast and cook for 5 minutes. Add 4 Shallots and 3 Garlic clove and cook for a further 2 minutes.
4. Add 400 g Plum tomatoes, 100 ml Vegetable stock, 2 tbsp Tomato puree and 2 tbsp Dried oregano to the chicken. Mash the tomatoes a little and simmer for 2 minutes.
5. Drain the pasta and add 1 Courgette (zucchini) and 3 tbsp Light cream cheese and stir well.
6. Add the pasta mixture to the chicken mixture along with 8 Cherry tomatoes and stir well.
7. Transfer to an oven safe baking dish and sprinkle with 40 g Mature cheddar, 30 g Mozzarella and 1 handful Fresh basil. Put into the oven for 15 minutes.
8. Once cooked, serve with more chopped basil sprinkled on top (optional).