© 2016 University Meat |
Chicken pasta bake Recipe
Savour this delectable chicken and cheese pasta bake as the perfect weeknight meal for your family. Present it directly from the baking tray alongside a refreshing green salad.
Nutritional Information (Per Serving)
|
Kcal |
Fat |
Saturated Fat |
Carbs |
Sugar |
Fibre |
Protein |
Salt |
|
560 |
28g |
12g |
46g |
8g |
6g |
39g |
0.7g |
Ingredients
|
1 onion, finely chopped |
|
4 tbsp olive oil |
|
2 x 400g cans chopped tomatoes |
|
2 x crushed garlic cloves |
|
¼ tsp Chilli flakes |
|
1 tsp caster sugar |
|
4 Skinless chicken breasts, sliced into strips |
|
6 tbsp cream cheese |
|
70g grated cheddar cheese |
|
300g Penne Pasta |
|
60g grated Mozzarella |
|
40g Parsley, chopped finely |
Cooking Instructions
Step 1
Warm 2 tablespoons of the oil in a pan over medium heat, and sauté the onion gently for about 10 minutes. Introduce the garlic and chilli flakes, and cook for an additional minute. Pour in the chopped tomatoes, add the sugar, and season to your liking. Let it simmer without a lid for 20 minutes, or until it thickens, then blend in the Cream Cheese.
Step 2
Warm up 1 tablespoon of olive oil in a non-stick pan. Season the chicken and sauté for 6-7 minutes, or until the chicken is fully cooked.
Step 3
Preheat the oven to 220°C/200°C fan/gas 7. Prepare the penne according to the package directions. Drain and mix it with the remaining oil. Transfer the pasta to a medium-sized oven-safe dish. Combine it with the chicken and pour the sauce over it. Sprinkle with cheddar, mozzarella, and parsley. Bake for 20 minutes or until it turns a golden brown and starts to bubble.
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