Tuesday 24th Feb - Chicken and Chorizo Pesto Bake
0 people
60 minutes
20 minutes
Ingredients
- 350 g Chicken Breast chopped into 1 inch pieces
- 100 g Chorizo Sausages chopped
- 1 - Green Pepper deseeded and chopped
- 1 - Red Pepper deseeded and chopped
- 2 tbsp Sundried Tomato Pesto
- 2 - SuperValu Chopped Tomatoes
- 1 - SuperValu Courgette chopped
- 1 bunch SuperValu Fresh Basil or 3 teaspoon dried Basil
- 90 g SuperValu Semi Sundried Tomatoes drained
- 200 g Wholewheat Penne Pasta
Method
- Preheat oven to 200C / Gas Mark 6.
- Place penne pasta in a large pot of boiling water.
- Cover and simmer for 10 – 12 minutes until it is slightly underdone. Drain pasta.
- Chop up the fresh basil.
- To an ovenproof casserole dish, add chicken, vegetables, sun dried tomatoes, pesto, chopped tomato, basil and chorizo.
- Mix well, gently stir in pasta.
- Cover with aluminium foil and place in oven and cook for 45 - 60 minutes until chicken is cooked through.
- Remove foil and cook for a further 10 minutes for a crispy top.
