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CHICKEN PASTA BAKE

CHICKEN PASTA BAKE

YOU WILL NEED

4 tbsp olive oil

1 onion , finely chopped

2 garlic cloves , crushed

¼ tsp ESSENTIALS chilli flakes

2 x 400g cans chopped tomatoes

1 tsp caster sugar

6 tbsp mascarpone

4 skinless chicken breasts, sliced into strips

300g penne

70g mature cheddar , grated

50g grated mozzarella

½ small bunch of parsley , finely chopped

 

TO MAKE

Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone. 

 

Heat 1 tbsp of oil in a non-stick fry pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through. 

 

Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling. 

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