Quorn
Quorn Meatless Mexican Chicken Pasta Bake
3.75 out of 5, 1 based on 4 ratings
Get inspired and try this delicious Quorn Meatless Mexican Chicken Pasta Bake recipe with Quorn Meatless & Soy-Free Chicken Tenders.
404 Cals
Per serving
Serves 3 - 4
Ingredients
- 3.5 cups Quorn Chik'n Tenders
- 2.5 cups dried penne pasta
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 red bell pepper, chopped
- 1 red chilli pepper, deseeded and finely chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 14.5oz diced canned tomatoes
- 3 tbsp fresh cilantro, finely chopped
- ¼ cup sweetcorn, drained
- ½ cup pickled jalapenos (optional)
- About 25 tortilla chips (two handfuls), crushed
- 5 green onions, sliced
- ¾ cup Mexican cheese, grated
Method
- Pre-heat the oven to 400°F
- Cook the pasta according to pack instructions, drain, then set aside
- Heat the oil in a medium pan, add the onion and cook for 4 minutes or until soft. Stir in the garlic, add the chopped red bell pepper and cook for another 3-4 minutes. Stir in the chilli, smoked paprika and cumin and cook for another minute.
- Add the tomatoes and simmer for 5 minutes.
- Stir in the Quorn Chick’n Tenders and chopped cilantro, season to taste.
- Add the sweetcorn and pasta and carefully mix
- Transfer to an oven safe dish and sprinkle the top with the pickled jalapeno, crushed tortillas, spring onions and Mexican cheese.
- Bake on the middle shelf of the pre-heated oven for 15 minutes until golden brown and piping hot throughout.
