Ingredients
finely chopped
crushed
sliced into strips
grated
finely chopped
Chicken pasta bake
Good Food (Esther Clark)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 30 min | 45 min | 75 min | 7 |
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
pastadinnermain course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Instructions
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.
4 tbsp Olive Oil 1 Onion finely chopped2 cloves Garlic crushed0.25 tsp Chilli Flakes 2 x 400g cans Chopped Tomatoes 1 tsp Caster Sugar 6 tbsp Mascarpone
Heat 1 tbsp of oil in a non-stick frying 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.
4 tbsp Olive Oil 300 g Penne 70 g Mature Cheddar grated50 g Grated Mozzarella 0.5 small bunch Parsley finely chopped
Chicken pasta bake
Good Food (Esther Clark)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 30 min | 45 min | 75 min | 7 |
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
pastadinnermain course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Ingredients
finely chopped
crushed
sliced into strips
grated
finely chopped
Instructions
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.
4 tbsp Olive Oil 1 Onion finely chopped2 cloves Garlic crushed0.25 tsp Chilli Flakes 2 x 400g cans Chopped Tomatoes 1 tsp Caster Sugar 6 tbsp Mascarpone
Heat 1 tbsp of oil in a non-stick frying 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.
4 tbsp Olive Oil 300 g Penne 70 g Mature Cheddar grated50 g Grated Mozzarella 0.5 small bunch Parsley finely chopped