Creamy Chicken, Chorizo & Veggie Pasta Bake

Name: Creamy Chicken, Chorizo & Veggie Pasta Bake with Cheddar Cheese & Basil Pesto
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 Zucchini; 1 packet Mild Chorizo; 1 sachet Garlic & Herb Seasoning; 1 packet penne; 1 packet Light Cooking Cream; 1 packet Basil Pesto; 1 packet chicken stock; 1 packet Baby Spinach Leaves; 30 g butter; ½ packet Cheddar cheese; 1 packet chicken breast

with Cheddar Cheese & Basil Pesto

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Calories

1369 kcal

Protein

86.4g protein

Preparation Time

35 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
Soy
May contain traces of allergens
Milk
Sulphites
Eggs

Here's an easy, creamy pasta bake to add to your weekly dinner rotation. Roast up zucchini and chorizo with our garlic and herb seasoning and toss them together with 'al dente' penne, basil pesto, baby spinach leaves and cheesy Cheddar for a simple but oh-so-delicious dinner! *We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Zucchini

1 packet

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

1 sachet

Garlic & Herb Seasoning

1 packet

penne

(Contains: Gluten, Wheat; May be present: Soy, Milk, Eggs.)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Basil Pesto

(Contains: Milk;)

1 packet

chicken stock

1 packet

Baby Spinach Leaves

½ packet

Cheddar cheese

(Contains: Milk;)

1 packet

chicken breast

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)5731 kJ

Calories1369 kcal

Fat80.5 g

of which saturates34.6 g

Carbohydrate80.4 g

of which sugars11.8 g

Dietary Fibre9.7 g

Protein86.4 g

Sodium2647 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 240/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut chicken breast into 2cm chunks. • Roughly chop zucchini and mild chorizo. Transfer zucchini and chorizo to a large baking dish. • Add garlic & herb seasoning and a drizzle of olive oil. Toss to combine. • Roast until tender and browned, 20-25 minutes.

• While the zucchini and chorizo are roasting, add penne to boiling water and cook until ‘al dente’, 12 minutes. • Drain and return to saucepan. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• Remove dish from oven. • Add light cooking cream, basil pesto, cooked chicken, chicken stock pot, cooked pasta, baby spinach leaves, the butter and half the shredded Cheddar cheese to the baking dish. • Stir to combine. Sprinkle the remaining Cheddar cheese over pasta. • Bake until cheese has melted, 5-10 minutes.