Chicken grills with penne pasta and five vegetable sauce

Ingredients

• 1x pack of 2 Birds Eye chicken grills
• 200g-dried penne pasta
• 50g-diced carrots
• 50 g-diced courgettes
• 50 g-diced onions
• 50g celery
• 200g-tomato passatta
• 1 tbsp Sunflower oil
• 6 x leaves of basil
• 20 g grated cheddar cheese

Method

• 1 Take the Chicken Grills from the packaging, put on baking tray and cook as guided from pack

• 2 Next, in a hot large frying pan add a little sunflower oil and carefully add the chopped onions and carrots

• 3 Cook for 1 – 2 minutes and then add the celery and diced courgettes

• 4 Cook for a further 2 – 3 minutes and add the tomato passata

• 5 Cook for a further 5 minutes

• 6 Cook the pasta in boiling water for 10-12 minutes, drain and mix into the tomato and vegetables. Tear up basil and mix in

• 7 Serve in a bowl - place the chicken on top and spoon around any remaining sauce

• 8 Sprinkle with grated cheddar cheese and serve

At a glance nutrition

• Approx per serving
  Energy	675Kcal
  Fat	21g