Recipe

Paprika Chicken & Penne Bake

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Paprika Chicken & Penne Bake

Paprika and fresh thyme chicken, baked with a creamy white sauce, parmesan and penne. Served with a lemon and olive oil dressed mixed leaf salad.




Ingredients to serve 2

  • 200g x penne
  • ½ x onion – chop finely
  • 2 x free range chicken breast – cut into 1cm strips
  • ½ tbsp x paprika
  • 3g x thyme – remove leaves and chop, discard stalks
  • 25g x butter (from your pantry)
  • 25g x flour
  • 375ml x milk (from your pantry)
  • ½ tsp x Dijon mustard
  • 15g x parmesan cheese – grate coarsely
  • 25g x mature cheddar – grate coarsely
  • 1 x tomatoes – deseed and cut into small cubes
  • . x salad leaves
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • extra butter (from your pantry)

Ingredients to serve 4

  • 400g x penne
  • 1 x onion – chop finely
  • 4 x free range chicken breast – cut into 1cm strips
  • 1 tbsp x paprika
  • 5g x thyme – remove leaves and chop, discard stalks
  • 50g x butter (from your pantry)
  • 50g x flour
  • 750ml x milk (from your pantry)
  • 1 tsp x Dijon mustard
  • 30g x parmesan cheese – grate coarsely
  • 50g x mature cheddar – grate coarsely
  • 2 x tomatoes – deseed and cut into small cubes
  • 80g x salad leaves
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x extra butter (from your pantry)

Method

Step 1

Preheat the oven to 200°C. Prepare all ingredients as indicated above. Heat the milk in the microwave or in a little pot.

Step 2

Get a large pot of salted water on to boil. When the water is at a rolling boil throw in the pasta for 10 minutes. When it is cooked but still has a slight bite, its ready. Drain the pasta.

Step 3

Mix the chicken with the paprika and some salt and pepper. Place the pan on a high heat and add a drizzle of olive oil. Fry the chicken for about 2 minutes until golden brown (it doesn’t need to be totally cooked through at this point). Remove from the pan and set aside.

Step 4

Fry the onion in some butter and some salt over medium heat for about 5 minutes, stirring occasionally, until softened, set aside.

Step 5

To make the sauce, melt the butter in a large saucepan (you can use the same pan you boiled the pasta in), add the flour and whisk together so they combine. Cook for 1 minute while stirring, then gradually add the hot milk, whisking over a medium heat until the sauce is smooth and thickened, and allow to cook for 10 minutes. Whisk the mixture often until it thickens enough to coat the back of a spoon. Stir in the mustard and ¾ the mature cheddar and season with salt and pepper to taste.

Step 6

Mix the pasta and onion in with the sauce and pour half into the casserole dish. Then add a layer of the chicken and half the tomatoes. Pour over the rest of the pasta and sauce to cover the chicken. Top with the rest of the tomatoes, parmesan and the remaining mature cheddar and bake for 20 minutes until golden.

Step 7

Dress the salad leaves with olive oil, lemon juice and season with salt and pepper. Serve the Paprika Chicken Penne Bake with the salad on the side.