Chicken and sun-dried tomato pasta bake
9
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Please the fussiest of eater with this hearty pasta bake. On those chilly nights the rustic Italian flavours are sure to warm the soul and the sprinkle of parsley and cheese is the ultimate garnish!
Ingredients
Oil spray
1 x 3 second spray(s)
Dry pasta
200 g, large shell variety
Olive oil
2 tsp
Red onion
1 medium, finely chopped
Mushrooms
300 g, button variety, sliced
Garlic
2 clove(s), crushed
Sundried tomato pesto
¼ cup(s), (65g)
Canned diced tomatoes
400 g, (1x400g can)
Cooked skinless chicken breast
200 g, shredded
Fresh basil
2 tbs, chopped
White sourdough bread
35 g, made into (1/2 cup) breadcrumbs
Grated parmesan cheese
2 tbs
Fresh flat-leaf parsley
1 tbs, chopped
Baby carrot
12 individual, steamed
Green string beans, cooked without added fat
200 g, steamed
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil.
2
Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Return pasta to pan.
3
Meanwhile, heat oil in a medium saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 3 minutes or until golden. Add garlic and cook for 30 seconds.
4
Stir in pesto, diced tomatoes and 1/3 cup (80ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 8–10 minutes or until thickened.
5
Add sauce, chicken and basil to pasta and gently stir to combine. Spoon pasta into prepared dish. Sprinkle with breadcrumbs and parmesan and lightly spray with oil.
6
Bake for 15–20 minutes or until topping is golden. Sprinkle with parsley and serve with carrots and beans.
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