ROAST CHICKEN PASTA BAKE

3 MARCH 2014

I've started to realise that Chantilly Press is a little heavy on breakfast recipes. It might be the most important meal of the day, but It's not the only meal, and I don't want you going hungry now do I? 

So, here's something quick, easy and delicious in equal measure. I threw this one together yesterday for Sunday lunch with the bf - it's amazing what two people can come up with whilst scratching around the kitchen cupboards on a rainy afternoon! 

If your looking for a different way to eat your Sunday roast chicken, or you just fancy something indulgent and homemade, why not give this little doozey a try...

INGREDIENTS: (serves 2-3)

200g pasta (we used Millerighe from Sainsbury's Taste the Difference range)
1 red pepper
450g chicken thighs (you can use breast)
100g cherry tomatoes
120ml double cream
40 - 50g parmesan, grated
1 small bag rocket
Small handful of fresh basil, finely chopped
Pine nuts
Salt & pepper to taste

METHOD:

Pre-heat your oven to 180 degrees Celsius. Wrap the chicken thighs in foil and roast for 20 - 25 minutes, until the meat is piping hot and the juices run clear. Cut the pepper in half and de-seed, and about half way through you cooking time, put in the oven with your chicken.

Whilst your chicken is roasting, you can boil the pasta (12 minutes usually does the trick). Drain, rinse with boiling water and place in a baking dish. To your cooked pasta, add your tomatoes (leave them whole), basil and pine nuts.

When your chicken and peppers are cooked, remove from the oven and chop into small pieces. Add to the pasta along with the grated parmesan and cream. Stir to combine and add salt and pepper to taste. Bake in the oven for 20 - 25 minutes. Top with fresh rocket and serve.