Chicken and sun-dried tomato pasta bake

8
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
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)

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

sun dried 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

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

Cooked green beans

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.

Notes

TIP: Make double this recipe in 2 dishes and freeze 1 dish (at the end of Step 5) for up to 3 months. Defrost in the fridge overnight and continue from Step 6.

Start eating better than ever!