Healthy chicken pasta bake

 Try this healthy chicken pasta bake with peppers, courgette and ricotta for a nutritious midweek dinner. It’s sure to be a hit with everyone.

Ingredients

    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 pieces

    large handful of basil, chopped, plus extra to serve

    100g ricotta

    20g finely grated mature cheddar

Method

    STEP 1

    Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4.

    STEP 2

    Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, bouillon, chilli, if using, and olives. Simmer for 3-4 mins.

    STEP 3

    Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.

    STEP 4

    Mix the ricotta in a bowl with 5 tbsp of the pasta water and spread across the top of the pasta. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.

By Sara Buenfeld