Oven Baked Pasta with Chicken, Harissa and Feta

Name: Oven Baked Pasta with Chicken, Harissa and Feta
Cook time: 45 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1-2 roasted red peppers from a jar; 3 tbsp rose harissa or smoked harissa; 1-2 tbsp honey (optional if you want to add a hot honey vibe); 1 x 200 g block of feta cheese; 2 chicken fillets; 1 x 200-250g packet cherry tomatoes (different colours if you can get them); 500 g penne (fusilli or rigatoni)

Serves 4

Cook: 45 mins

Serves 4

1 x 360g jar Ballymaloe 100 Recipe Sauce

1-2 roasted red peppers from a jar

3 tbsp rose harissa or smoked harissa

1-2 tbsp honey optional if you want to add a hot honey vibe

1 x 200 g block of feta cheese

2 chicken fillets

1 x 200-250g packet cherry tomatoes different colours if you can get them

500 g penne fusilli or rigatoni

Method

Step 1

Prep: Preheat the oven to 220°C (200°C fan). Chop the roasted peppers.

Step 2

Put the Ballymaloe 100 Recipe Sauce, roasted red peppers, harissa and honey (if using) in a wide, shallow casserole or a large baking dish (a lasagne dish works well). Add a splash of water to the empty jar and swish it around, then add that to the casserole or baking dish too. Stir to combine.

Step 3

Add the two chicken fillets to the casserole or baking dish and cook for 20 minutes.

Step 4

After 20 minutes, put the block of feta in the middle of the dish, then scatter the whole cherry tomatoes around it.

Step 5

Return to the oven and bake for another 15-20 minutes, until the cherry tomatoes have burst, the feta is melting and the chicken is cooked through.

Step 6

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the packet instructions, until al dente.

Step 7

Reserve a mugful of the cooking water, then drain the pasta.

Step 8

Remove the casserole or dish from the oven and stir to incorporate the melted cheese into the sauce to make it creamy. Shred the chicken.

Step 9

Add the cooked, drained pasta and stir to coat. Add some of the reserved cooking water if you want to thin the sauce down a little.

Chef's Tips

Garnish with torn fresh basil leaves and a pinch of chilli flakes (if using) and serve straight to the table.

Serving Suggestions & Notes

Make it veggie: You can simply leave out the chicken fillet to make a vegetarian pasta dish just as tasty as the original above!