Photo of Fragrant chicken & tomato pasta bake by WW

Fragrant chicken & tomato pasta bake

Points® value
Total Time
45 min
10 min
35 min
This hearty Middle Eastern-inspired chicken and pasta bake only needs a good serving of non-starchy veg to make it a complete meal


Chicken Thigh, Skinless, Boneless, raw

6 individual, medium

Red onion

1 medium, thickly sliced

Tinned Tomatoes

1 can(s), large

Fresh Chicken Stock

600 ml


1 medium, juice and zest of

Ground Cinnamon

½ teaspoon(s), level

Ground Cumin

½ teaspoon(s), level

Wholewheat Pasta, dry

175 g, shells


  1. Preheat the oven to 200˚C, fan 180˚C, gas mark 6.
  2. Heat a nonstick frying pan over a high heat, add the chicken thighs, seam-side down, and brown for 3 minutes on each side, scattering the onion around the chicken to cook at the same time (there is no need for cooking spray).
  3. Transfer the chicken and onion to a baking dish. Set aside. Add the tomatoes, stock, orange juice and zest to the frying pan then add the spices and pasta. Bring to the boil and pour over the chicken in the baking dish.
  4. Cover the dish with foil, tucking it around the sides. Bake in the oven for 20 minutes then remove the foil and cook for a further 15 minutes until the pasta is tender and beginning to crisp up on top.
  5. Leave to rest for 5 minutes before serving.