15g unsalted butter
300g Napolina Conchiglie pasta
2 tablespoons Napolina Olive Oil
2 x 400g Napolina Chopped Tomatoes
1 onion, roughly chopped
2 cloves of garlic, peeled and finely chopped
150ml chicken stock
150g frozen peas
1 large handful of fresh basil
200g uncooked chicken, cubed
200g Mozzarella cheese
40g Parmesan cheese, grated
Preheat the oven to 180°c / 160°c Fan / Gas Mark 4.
Cook 300g of conchiglie pasta in a large pan of boiling salted water, until al dente.
Meanwhile, roughly chop an onion and finely dice 2 cloves of garlic.
Add 2 tablespoons of oil and 15g of unsalted butter to another pan, and gently fry the onion and garlic for 10 minutes on a medium to low heat.
Add 200g of cubed chicken and fry.
Add 2 cans of chopped tomatoes and stir together.
Add 150ml of chicken stock and continue to cook for another 10 minutes.
Add 150g of frozen peas, torn up basil leaves, then season with salt and plenty of black pepper.
Drain the pasta and pour into a baking dish.
Add the tomato sauce and mix everything together.
Top with 200g of sliced Mozzarella cheese and 40g of grated Parmesan cheese.
Bake in the oven for 25 minutes.
Try our tasty Italian tuna pasta bake recipe for an alternative to meat...