Chicken Pasta Bake | Cooking with Napolina

A delicious and filling mid-week meal for all the family. This Chicken pasta bake has a lovely tomato and basil sauce and is topped with melting Mozzarella cheese.

15g unsalted butter
300g Napolina Conchiglie pasta
2 tablespoons Napolina Olive Oil
2 x 400g Napolina Chopped Tomatoes
1 onion, roughly chopped
2 cloves of garlic, peeled and finely chopped
150ml chicken stock
150g frozen peas
1 large handful of fresh basil
200g uncooked chicken, cubed
200g Mozzarella cheese
40g Parmesan cheese, grated
Salt
Black pepper

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