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Cheesy chicken pasta bake

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Ingredients

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1 tbsp olive oil
4 skinless chicken breasts, cut into bite-size chunks
6 spring onions, trimmed and finely sliced
2 garlic cloves, crushed
Small handful of fresh thyme, leaves picked
2 small red peppers, deseeded and finely sliced
2 x 400g cans cherry tomatoes
1 tsp granulated sugar
360g dried penne pasta
4 tbsp Philadelphia cream cheese (30% lighter)
25g parmesan cheese, grated
50g cheddar cheese (30% lighter), grated
1 tsp smoked paprika
TO SERVE
1 tsp fresh flat-leaf parsley, finely chopped

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Cheesy chicken pasta bake

Weeknight dinners don't come much easier than this three-cheese pasta bake, which is full of veggies and a lot healthier than shop-bought versions thanks to a few clever swaps. The penne and chicken breasts are coated in a rich tomato sauce and topped with grated parmesan and cheddar which helps to produce those gnarly, crispy bits which everyone loves!

Features:
    Cuisine:
    • 55 Mins
    • Serves 4
    • Easy

    Ingredients

    • TO SERVE

    Directions

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    1. Heat the olive oil in a large non-stick frying pan over a medium heat and brown the chicken breasts, in batches, for 4-5 minutes until golden and almost cooked through. Remove with a slotted spoon and set aside.

    2. Add more oil to the pan if necessary and sauté the spring onions, garlic, thyme leaves and red peppers over a low-to-medium heat for 5 minutes until softened and starting to colour.

    3. Tip in the cherry tomatoes with the sugar and simmer uncovered for 15-20 minutes until thickened.

    4. Bring a pan of salted water to the boil and cook the penne according to pack instructions. Drain and set aside while you take the tomato sauce off the heat.

    5. Stir through the Philadelphia cream cheese and add the chicken back to the pan with the penne paste. Stir well to combine and season to taste.

    6. Pour everything into a medium-sized overproof dish and top with the grated parmesan and cheddar cheese. Sprinkle over the smoked paprika and bake in a preheated oven at 200C for 20-25 minutes until golden on top and the sauce is bubbling at the edges. Garnish the cheesy chicken paste bake with parsley and serve with a side salad.

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