Aoife Hearne shares her recipe for chicken and chorizo pasta bake from her book The Plan. This dish is a great family favourite and is just 551 calories!
Ingredients
- 200 g wholewheat penne pasta
- 1 courgette, chopped
- 1 green pepper, deseeded
- and chopped
- 1 sweet pointer pepper, deseeded
- and chopped
- 350 g chicken breast, chopped into
- 2.5 cm pieces
- 2 tbsp sun-dried tomato pesto
- 90 g sun-dried tomatoes, chopped
- 2 × 400 g tins chopped tomatoes
- bunch of basil, chopped, or 3 tsp
- dried basil
- 100 g chorizo, sliced
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Put the penne pasta in a pot with plenty of water and cook for about 10 minutes until slightly underdone.
- Place all the vegetables in an ovenproof dish. Add the chicken, pesto, sun-dried tomatoes, chopped tomatoes, basil and chorizo. Stir in the cooked pasta.
- Cover and place in the oven for 45–60 minutes until the chicken is cooked through.
- Remove the cover and cook for a further 10 minutes for a crispy top.
Calories: 551
