About this recipe:Not a recipe for people on a diet - chicken, sausage and penne pasta are baked in a creamy tomato sauce. I cook the meats, pasta and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.
250g penne pasta
1 tablespoon olive oil
4 skinless chicken breast fillets, cubed
1 red pepper, chopped
1 fresh chorizo sausage, diced
1/2 (600g) jar passata
250ml single cream
1/2 teaspoon dried red chilli flakes (optional)
50g grated Cheddar cheese
50g grated mozzarella cheese
25g freshly grated Parmesan cheese
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Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
Heat the oil in a large deep frying pan over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the red pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the centre. Remove from heat.
Pour the passata, cream and chilli flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the frying pan containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.
Save on washing up...
Cook the chicken and chorizo in an ovenproof casserole, and then simply bake in the oven after topping with the sauce and cheese!