Mediterranean Brie, Chicken & Bacon Pasta Bake

Name: Mediterranean Brie, Chicken & Bacon Pasta Bake with Roasted Veg & Dill
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 Double Cream Brie; 2 Garlic; 330 g Chicken Thigh; 1 Capsicum; 1 Zucchini; 1 Brown Onion; 1 sachet Tomato & Herb Seasoning; 1 packet Penne; 90 g Diced Bacon; 1 packet Passata; 1 packet Dill; 1 drizzle olive oil; 20 g butter; 1 tsp brown sugar

with Roasted Veg & Dill

Get up to $230 off

Gooey, gorgeous, Brie goodness is on the cards tonight, with the delicate cheese melting all of the Mediterranean flavours of this pasta bake together. Team roasted veggies with chicken, saucy passata, penne, bacon and dill and you’ll have discovered your new midweek fave meal.

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Double Cream Brie

(Contains: Milk;)

2

Garlic

330 g

Chicken Thigh

1

Capsicum

1

Zucchini

1

Brown Onion

1 sachet

Tomato & Herb Seasoning

1 packet

Penne

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

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Passata

1 packet

Dill

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Calories920 kcal

Energy (kJ)3850 kJ

Fat50.6 g

of which saturates25.8 g

Carbohydrate89.1 g

of which sugars22.7 g

Dietary Fibre9.9 g

Protein66.4 g

Sodium1530 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

•Baking Paper

Cooking Steps

1

Preheat oven to 220°C/200°C fan-forced.
Roughly chop capsicum and zucchini into bite-sized chunks. Slice brown onion into wedges.
Place capsicum, zucchini and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2

When the veggies have 15 minutes remaining, boil the kettle.
Half-fill a large saucepan with boiled water, add a generous pinch of salt.
Cook penne in boiling water over high heat until 'al dente', 12 minutes.
Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people).
Drain penne, then return to the saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

Roughy chop brie. Finely chop garlic.
Cut chicken thigh into 2cm chunks.

4

While the pasta is cooking, in a large frying pan, heat a drizzle of olive oil over high heat.
When oil is hot, cook chicken and diced bacon, tossing, until browned, 5-6 minutes.
Reduce heat to medium-high heat, cook bacon until golden, 5-6 minutes. Add garlic and tomato & herb seasoning, cook until fragrant, 1 minute.
Reduce heat to medium, add passata, reserved pasta water, the brown sugar and the butter, and cook until slightly thickened, 1-2 minutes.

5

Preheat the grill to high.
Remove pan from heat, stir through roasted veggies and cooked pasta. Season to taste.
Transfer pasta to a baking dish. Evenly top with sliced brie and bake until cheese is melted and golden, 8-12 minutes.