Garlic Basil Tomato Chicken Pesto Bake

[[ recipeID=recipe-8kfmnbvnd, title=Garlic Basil Tomato Chicken Pesto Bake ]]

Garlic Basil Tomato Chicken Pesto Bake



  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hours 10 mins


  • 2 Chicken Fillets
  • Rummo Rigatoni
  • Half jar of Rummo Pesto
  • Brindisa Empeltre Black Olives
  • Rega Peeled Tomatoes
  • Mutti Tomato Double Concentrate
  • Fresh Basil
  • Castelli Mozzarella Ball
  • 2 cloves of garlic
  • 1 red onion, chopped or sliced or diced
  • Castelli Parmigiano Reggiano Wedge
  • 250 g plum vine tomatoes
  • 1 unwaxed lemon
  • 2 tbsp olive oil
  • 100 g cobble lane pancetta
  • Instructions

    1. Boil the pasta according the the packet instructions⁠⠀
    2. Heat a large frying pan with 1 tbsp olive oil add the seasoned chicken fillet and fry gently on a low heat. Add a knob of butter, half the juice from the lemon and one clove of chopped garlic.
    3. Allow to cook slowly and bubble. Cover with foil, then turn after 5 minutes and cook until the juice runs clear. Wrap in foil and set aside.⁠⠀
    4. Into the pan add the remaining oil, fry the diced pancetta, sliced onions. Gently add the remaining chopped garlic. Add one tin of the rega peeled tomatoes, the plum vine tomatoes and a squirt of the tomato concentrate and a good sprig of basil. Simmer for 5-10 minutes. Season with salt and black pepper until the tomatoes are loose.⁠⠀
    5. Tip in the rigatoni and mix together making sure it's well coated with the tomatoes.⁠⠀
    6. Transfer to a large oven dish. Scatter the chicken over the pasta with the black olives, drizzle generously with pesto. Add mozzarella torn in pieces and a good grate of unwaxed lemon.⁠⠀
    7. Sprinkle with grated parmesan and season with black pepper.⁠⠀
    8. Bake until the cheese is golden, the tomatoes is bubbly, then with 5 minutes remaining, sprinkle over the remaining basil
    9.  Enjoy!⁠