Chicken Tomato Pasta Bake

This chicken tomato pasta is a hearty, delicious one-pot meal that’s simple to put together and nutritious.

Course Dinner

Cuisine Italian fusion, Low fat

Prep Time 19

Cook Time 20

Total Time 39

Servings servings

Calories 425kcal

1.1 pounds chicken breast skinless, boneless, cut into chunks
9.88 ounces fusilli pasta uncooked, approx. 3½ cups
2⅔ cups chopped tomatoes 1½ 14.11 oz cans
2 tablespoons tomato puree
4 sun dried tomatoes in oil, finely chopped
1 cup vegetable/chicken stock made using 1½ stock cubes
2-3 garlic cloves finely chopped
1 large red onion finely chopped
2 tablespoons capers
1 tablespoon balsamic vinegar
1½ teaspoons dried herbs Italian/mixed herbs
2½ tablespoons olive oil
5-6 tablespoons parmesan cheese or Grana Padano/Parmigiano Reggiano or another Italian hard cheese, coarsely grated
Fine sea salt for seasoning the chicken and pepper to taste

Preheat the oven to 375 F/ 190 C/ gas mark 5. Season the chicken with salt and pepper. Boil the pasta in salted water for 4 minutes (do not cook it completely). Strain and set aside while you prepare the other ingredients.
Heat up 1.5 tablespoons of oil and sear the chicken on a medium heat for about 3-4 minutes turning over halfway (it should still be raw inside). Using a slotted spoon transfer the chicken into a bowl leaving the juices in the pan.
To the same pan add the remaining tablespoon of oil, garlic and onion and cook gently for about 5 minutes until softened. Remove from the heat.
Add the tomatoes, sun dried tomatoes, tomato puree, stock, balsamic vinegar, capers, herbs and pepper to taste (you shouldn’t need to add salt) and stir to combine.
Add the pasta as well as the chicken (along with the juices) and give the whole thing a good stir (ensure the pasta and chicken are thoroughly coated in the sauce). Season with pepper.
Scatter the parmesan over the top and bake in the centre of the oven for 20 minutes. Remove from the oven and serve immediately.

If using canned tomatoes with added ingredients, such as herbs or garlic lower the proportions of these ingredients in the recipe (if applicable).
It is important to cut the chicken into chunks (rather than finely dice it) to prevent it being overcooked.
Do not cook the chicken completely before adding into the casserole (it will finish cooking in the oven).
The pasta should also be only partly cooked before assembling the recipe.
To save time prepare the chicken and the rest of the ingredients while you wait for the pasta to cook.
You shouldn’t need to add salt into the casserole – provided you seasoned the chicken and boiled the pasta in salted water. But be generous with pepper.
Bake your casserole as soon as you’ve assembled it.
Best served immediately.