Fragrant chicken & tomato pasta bake
4
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This hearty Middle Eastern-inspired chicken and pasta bake only needs a good serving of non-starchy veg to make it a complete meal
Ingredients
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
Orange
1 medium, juice and zest of
Ground Cinnamon
½ teaspoon(s), level
Ground Cumin
½ teaspoon(s), level
Wholewheat Pasta, dry
175 g, shells
Instructions
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.
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