Chicken Pasta Bake
250g/9oz cherry tomatoes,
450g/1lb chicken breasts
1.2 litres/2 pints/5 cups gluten-free chicken stock
a large pinch of saffron
500g/1lb 2oz gluten-free pasta
3 garlic cloves, crushed
a handful of fresh basil leaves, torn, plus extra to garnish
250g/9oz gluten-free chorizo sausage, thickly sliced
50g/2oz/⅓ cup black olives
2 tbsp olive oil
salt and ground black pepper
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Cut the cherry tomatoes in half. Skin the chicken breasts and cut the flesh into chunks.
3 Bring the stock to the boil in a pan, stir in the saffron and set aside to infuse for 5 minutes.
4 Put the pasta in a large casserole. Stir the garlic into the hot saffron stock and pour over the pasta. Add the basil and season with salt and pepper. Scatter the tomato halves, chicken, chorizo and olives over the top.
5 Drizzle with the oil, then cover and cook in the oven for 30 minutes. Stir well, then return to the oven, uncovered, for 20–30 minutes until the chicken is browned and cooked through and the top is golden.
6 Garnish with basil and serve in shallow bowls.
|Chicken Pasta Bake|