Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Buffalo chicken pasta bake
Serves 6
Easy
Prep:
Cook:
Pair the flavour of spicy, smoky wings with penne in a creamy tomato sauce, then top with crumbled blue cheese before baking, if you like
Skip to ingredients
- 4 tbsp olive oil
- 2 garlic clovescrushed
- ¼ tsp chilli flakes
- 4 skinless chicken breastscut into bite-sized pieces
- 2 x 400g cans chopped tomatoes
- 6-8 tbsp buffalo hot sauceplus extra to serve (optional)
- 1 tsp dried oregano
- 100g mascarpone
- 400g penne
- 4 spring onionsfinely sliced
- 70g extra mature cheddargrated
- 50g grated mozzarella
Nutrition: Per serving
- kcal631
- fat26g
- saturates10g
- carbs57g
- sugars9g
- fibre5g
- protein41g
- salt0.92g
Method
step 1
Heat 2 tbsp of the oil in a large, deep frying pan over a medium heat and cook the garlic and chilli flakes for 1 min. Tip in the chicken, season and cook for 5-6 mins more, stirring until browned all over (the chicken doesn’t need to be cooked through at this stage).
step 2
Add the tomatoes, buffalo sauce and oregano. Bring to a simmer and cook, uncovered, for 15-20 mins until the sauce has thickened a little and the chicken is cooked through. Stir in the mascarpone.
step 3
Meanwhile, cook the penne in a large pan of boiling salted water following pack instructions. Drain, then toss with the remaining 2 tbsp oil. Stir the cooked pasta, most of the spring onions and about a third of the cheeses into the chicken sauce mixture, then tip everything into a medium ovenproof dish. Scatter over the rest of the cheese and remaining spring onions. Will keep covered and chilled for two days. To cook, heat the oven to 220C/200C fan/gas 7 and bake for 20 mins, or until golden and bubbling. Serve with extra buffalo sauce on the side, if you like.
