This chicken pasta bake with peppers, courgette, and ricotta is a healthy midweek dinner. It will please everyone.
– 300g wholemeal penne– 2 tsp olive oil– 2 peppers (we used 1 yellow and 1 orange), deseeded and chopped– 1 large courgette (160g), coarsely grated– 3 large garlic cloves, finely grated– 500g carton passata– 1 tbsp smoked paprika– 1½ tsp vegetable bouillon powder– 1 tsp chilli powder (optional)– 25g Kalamata olives (about 8), sliced– 400g chicken breasts (2 large), cut into piece– large handful of basil, chopped, plus extra to serve– 100g ricotta– 20g finely grated mature cheddar
INGREDIENTS
Follow the directions on the package to cook the pasta. Set the oven to 180C/160C fan/gas 4.
INSTRUCTIONS
STEP 1
On the other hand, heat the oil in a large pan over medium-low heat. Add the peppers and stir-fry them for 8 minutes, until they begin to soften.
STEP 2
Pour in the passata and stir for a few more minutes. Then add the zucchini and garlic and stir again.
STEP 3
Finally, add the smoked paprika, bouillon, chili, if using, and olives. Let it cook for three to four minutes.
STEP 4
Save the pasta water after draining. Add the pasta, chicken, half a mug of pasta water, and basil to the passata mixture. Mix well and pour into baking dish.
STEP 5
Add 5 tablespoons of the pasta water to a bowl and mix the ricotta with it. Then, put it on top of the pasta.
STEP 6
Put the cheese on top, and then bake for 35 minutes. If you want, add a few more basil leaves on top and serve.
STEP 7
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