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Prep
5m
Cook
50m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add your onion, leeks, chicken, pasta, tomato puree, garlic, oregano, paprika and chorizo to a large ovenproof dish; pour over your hot chicken stock, season with salt and pepper, and mix until the pasta is mostly submerged.
1 large Onion
2 small Leek
400 g Chicken breast
200 g Long pasta
2 tbsp Tomato puree
1 tbsp Oregano
1 tbsp Garlic granules
1 tsp Paprika
100 g Chorizo
650 ml Chicken stock
Step 2
Place on a lid or cover tightly with foil, and bake at 180c (fan) for 40 to 50 minutes, until the pasta is tender; give it a mix half way and if it looks a little dry add a splash of water.
Step 3
Once the pasta is cooked stir through your cream and Parmesan, mixing together until you have a smooth sauce. Taste for seasoning and enjoy.
60 ml Single cream
20 g Parmesan
For
4
M
I
1
large
Onion, diced
2
small
Leek, finely sliced
400
g
Chicken breast, diced
200
g
Long pasta, your favourite, dry weight
2
tbsp
Tomato puree
1
tbsp
Oregano
1
tbsp
Garlic granules
1
tsp
Paprika
100
g
Chorizo, roughly chopped
650
ml
Chicken stock, hot
60
ml
Single cream
20
g
Parmesan, finely grated
Per Serving
Calories
525kcal
Protein
44.8g
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T
Teri W
a month ago
I make this regularly as a mealprep. I keep the base recipe the same but also add some chopped up pointed red pepper and use Manfredine pasta from Morrisons. Absolutely delicous and so easy to make in bulk then freeze and take one out and pop it in the microwave when you want a nice quick tea
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Jess
a month ago
Amazing! This makes me so happy lovely xx
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Prep
5m
Cook
50m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add your onion, leeks, chicken, pasta, tomato puree, garlic, oregano, paprika and chorizo to a large ovenproof dish; pour over your hot chicken stock, season with salt and pepper, and mix until the pasta is mostly submerged.
1 large Onion
2 small Leek
400 g Chicken breast
200 g Long pasta
2 tbsp Tomato puree
1 tbsp Oregano
1 tbsp Garlic granules
1 tsp Paprika
100 g Chorizo
650 ml Chicken stock
Step 2
Place on a lid or cover tightly with foil, and bake at 180c (fan) for 40 to 50 minutes, until the pasta is tender; give it a mix half way and if it looks a little dry add a splash of water.
Step 3
Once the pasta is cooked stir through your cream and Parmesan, mixing together until you have a smooth sauce. Taste for seasoning and enjoy.
60 ml Single cream
20 g Parmesan
For
4
M
I
1
large
Onion, diced
2
small
Leek, finely sliced
400
g
Chicken breast, diced
200
g
Long pasta, your favourite, dry weight
2
tbsp
Tomato puree
1
tbsp
Oregano
1
tbsp
Garlic granules
1
tsp
Paprika
100
g
Chorizo, roughly chopped
650
ml
Chicken stock, hot
60
ml
Single cream
20
g
Parmesan, finely grated
Per Serving
Calories
525kcal
Protein
44.8g
Only visible to you
Made it?
Cancel
T
Teri W
a month ago
I make this regularly as a mealprep. I keep the base recipe the same but also add some chopped up pointed red pepper and use Manfredine pasta from Morrisons. Absolutely delicous and so easy to make in bulk then freeze and take one out and pop it in the microwave when you want a nice quick tea
Like
Reply
Cancel
Jess
a month ago
Amazing! This makes me so happy lovely xx
Like
Reply
Cancel
