Spicy Chicken & Penne Arrabbiata Bake
with Parmesan & Rocket
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
This chicken arrabbiata traybake is the ultimate weekday lifesaver, bringing big, bold Italian flavours with minimal washing up. Juicy chicken sizzles alongside a fiery, herb-infused tomato sauce, creating the perfect rich base for a fresh pop of peppery rocket. Finished with a generous dusting of savoury Parmesan, it's a effortless dinner that punches well above its weight.
Ingredients
1 sachet
Thyme
2
Garlic
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy)
1
Snacking Tomatoes
1 sachet
Garlic & Herb Seasoning
1 packet
Passata
1 sachet
Chilli Flakes
330 g
Chicken Thigh
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
1.5 cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Pick thyme leaves.
• Finely chop garlic.
• Cut chicken thigh into 2cm chunks.
• In a large baking dish, combine penne, snacking tomatoes, garlic, garlic & herb seasoning, passata, thyme and a pinch of chilli flakes (if using). Pour over the boiling water, season and stir to combine.
• Cover baking dish tightly with foil and bake, until ‘al dente’, 40-45 minutes.
• Cook chicken thigh in frying pan, until cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Remove baking dish from oven, then stir through cooked chicken and half the Parmesan cheese.
• Stir through a splash of water to loosen pasta if needed.
• Season to taste with salt and pepper.
• Divide spicy chicken and penne arrabbiata traybake between bowls.
• Top with rocket leaves and sprinkle over the remaining Parmesan cheese to serve. Enjoy!
