Hydrabadi Pasta Bake 

Main courseServes 4

A delicious twist on an everyday dish, this Hydrabadi Pasta Bake from the team at West Yorkshire based Aagrah Foods uses chicken and penne pasta alongside their Hydrabadi Tarka Sauce making it perfect for curry lovers looking for an easy and flavour filled supper in a flash. For more recipe inspiration and to buy their range online visit www.aagrahfoods.com

Ingredients

1 jar (270g) Hydrabadi Tarka Sauce

250ml double cream

400g boneless chicken thigh or breast

400g penne pasta

50g Italian hard cheese

2 x fresh mozzarella balls

100g cheddar cheese

 

Method

  1. Fry 400g of diced chicken in 2 tbsp of oil for 5 minutes until sealed.
  2. Add a jar (270g) of Hydrabadi Tarka Base and 150ml of water. Bring to the boil and simmer for 5 minutes.
  3. Add 250ml of single or double cream and simmer for a further 3-4 minutes.
  4. While the chicken is cooking, boil 400g of pasta until cooked through.
  5. Add the chicken to the cooked pasta. Mix and layer into a casserole dish.
  6. Cover with triple cheese (cheddar, hard cheese, and ripped mozzarella) and bake in the oven at 190 degrees for 15 mins until golden brown.
  7. Serve with side salad or a cheesy garlic naan. Enjoy!