Creamy Jalapeno Pepper Chicken Pasta Parcels Bake

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  1. Marinate chicken and bake then shred 
  2. Cook off bacon, remove.  Add onion and garlic, then add mushrooms, and then add jalapenos. 
  3. Add butter. Whisk in flour.  Pour in milk gradually.  When smooth add cream cheese mix through. Fold in mozzarella. Add chicken. Season with salt and pepper.
  4. Place a rectangle of pasta dough down and spoon about ½ cup of the chicken mixture on one end. Fold it up into a little triangle and set aside. Repeat with remaining mix and lasagna sheets. 
  5. For the rose sauce, heat some oil and butter in a pan over medium heat.  Sweat off the onion and garlic until translucent and lightly caramelized.  Add the jalapeno and saute for a couple minutes until aromatic. 
  6. Pre-heat oven to 180ºC. 
  7. Pour in the passata and sitr to combine. Bring to a simmer and cook for about 20 minutes until slightly thickened. 
  8. Add the cream and stir through.  Using an immersion blender or blender, whix up the mixture until completely smooth.  Season with salt and pepper
  9. Pour half of the sauce on the bottom of a baking dish. Arrange the lasagna parcels and then pour over the remaining sauce.  Sprinkle with grated mixed cheese and dot over sliced jalapeno rounds. Cover with parchment paper and foil.
  10. Bake in preheated oven for 30 minutes until bubbling. Remove the cover and grill for about 3 minutes until nice and golden brown on top
  11. Let cool slightly and enjoy!