Cauliflower soup
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread
Chicken pasta bake
Serves 6
Easy
Prep:
Cook:
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Skip to ingredients
- 4 tbsp olive oil
- 1 onionfinely chopped
- 2 garlic clovescrushed
- ¼ tsp chilli flakes
- 2 x 400g cans chopped tomatoes
- 1 tsp caster sugar
- 6 tbsp mascarpone
- 4 skinless chickenbreasts, sliced into strips
- 300g penne
- 70g mature cheddargrated
- 50g grated mozzarella
- ½ small bunch of parsleyfinely chopped
Nutrition: Per serving
- kcal575
- fat30g
- saturates14g
- carbs41g
- sugars9g
- fibre5g
- protein33g
- salt0.5g
Method
step 1
Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
step 2
Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
step 3
Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
