Chicken And Pasta Bake

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Chicken And Pasta Bake

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Ingredients

Adjust Servings:
400 grams Pasta Dried rigatoni
1 tablespoon Olive Oil
1 Onion Finely chopped
1 teaspoon Garlic Minced
1 Red Bell Pepper Finely chopped
2 tablespoons Tomato Paste
1 teaspoon Oregano Dried
400 grams Tomato Canned, chopped
250 ml Chicken Stock
125 ml Thickened Cream
120 grams Spinach Leaves
380 grams Shredded Chicken Cooked
75 grams Peas
80 grams Mozzarella Cheese Grated
80 grams Cheddar Cheese Grated
Cuisine:

Cheesy Pasta Bake With Chicken And Bacon – a family favourite!

  • 25 mins
  • Serves 2
  • Medium

Ingredients

Directions

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Steps

1
Done

Pre-heat oven to 190C

2
Done

Bring a large pot of water to the boil. Add pasta and cook per packet directions MINUS 1 minute, drain

3
Done

In a large frying pan or saucepan, heat the oil over medium heat. Add the onion and cook for 2 minutes. Then add the garlic and capsicum (bell pepper) and gently saute until onion is translucent (around 3 mins.) Add the tomato paste and dried oregano and stir for a further minute.

4
Done

Add the chopped tomatoes and chicken stock and bring to a gentle bubble. Then stir in the double cream. Add the spinach and continue to stir until the spinach has wilted. Taste and season accordingly.

5
Done

Add the chicken, cooked pasta and peas. Gently stir to combine and then transfer to a large baking dish.

6
Done

Top with the grated mozzarella and cheddar. Place in the oven for 20-25 minutes. The dish should be hot throughout and the cheese golden and bubbly.

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