Chicken Pasta Tray Bake

• portions: Serves 4
• temps total: 50 minutes

Ingrédients

Nutrition ⬇️

Per serving

Calories - 475, Fat - 11.8g, S/Fat - 4.2g, Carbs - 56.1g, Sugar - 9.1g, Protein - 40g

Ingredients List ⬇️

400g Ashfields British Diced Chicken Breast

60g Specially Selected Mild Spanish Chorizo, Finely Diced

1x Nature’s Pick Red Onion, Chopped

3x Garlic Cloves, Grated

2x Tbsp Tomato Puree (P)

1x Tbsp Paprika (P)

1x Tsp Basil, Dried (P)

1x Tsp Oregano, Dried (P)

Sea Salt & Black Pepper (P)

250g Aldi Everyday Essentials Cherry Tomatoes

1x Tbsp Cucina Sun-Dried Tomato Pesto

250ml Quixo Chicken Stock

2x Tbsp Cowbelle Lighter Creme Fraiche

2x Handfuls, Nature’s Pick Baby Spinach

15g Emporium Grated Grana Padano

250g Everyday Essentials White Spaghetti, Dried

Parsley, Fresh

4x Handfuls, Natures Pick Baby Leaf Salad

Instructions

Preheat oven to 200°C (180°C fan) / 400°F.

In a large ovenproof dish, add the chicken chunks, chorizo, red onion, cherry tomatoes, garlic, tomato puree, tomato purée, seasonings, pesto & chicken stock.

Mix everything well in the dish. Cover the dish tightly with foil and bake for 35–40 minutes, until the chicken is fully cooked and the cherry tomatoes have softened and burst slightly.

Remove foil and stir in the lighter crème Fraiche and baby spinach. Return to the oven, uncovered, for 10–15 minutes to thicken the sauce.

Meanwhile, boil the spaghetti as per the instructions on the packet to al dente doneness. Once cooked, drain and set aside, reserving some pasta water.

Once the sauce is bubbling and creamy, remove the dish from the oven. Stir in the cooked spaghetti mixing until evenly coated. Use a little pasta water to help bring it together.

Top with fresh parsley and a sprinkle of Grana Padano.

Serve immediately with a handful of mixed leaf salad or portion up for meal prep! Enjoy!