• Iris Windsor

Chicken Pasta Bake

Updated: Jan 7

Pasta Bake is one of those dishes that can be prepared ahead, refrigerated and then heated when required. Do you know anyone who doesn't love pasta? This is a great dish for all of the family. It can be made in single serves or as a large bake for the whole family

Chicken Pasta Bake

Ingredients

500gms chicken thigh fillets or chicken tenderloins

1 tablesp olive oil

1 1/2 cups (175g) small dried penne pasta

260g butternut pumpkin, seeded, peeled, cut into 2cm cubes

1 cup (150g) frozen peas

1 cup (70g) broccoli florets chopped finely

1 tablesp picked parsley leaves

1 tblesp sliced sage leaves

1 1/4 cups (310ml) tomato pasata

1/2 cup (40g) coarsely grated light cheddar

1/2 cup panko breadcrumbs


Method

1. Cut chicken into bite sized cubes

2. Cook the chicken in pan with oil, until cooked through.

3. Remove from pan and set aside for 10 minutes to cool slightly.

4. Place in a large bowl.

5. Meanwhile, cook the pasta in a saucepan, following packet directions until al dente.

6. Using the fryng pan, cook the pumpkin till brown and cooked through.

7. Add the peas and broccoli, and cook for a further 1 minute or until tender.

8. Add parsley and sage and fold through

9. Preheat oven to 180ºC.

10. Combine the chicken, pasta, pumpkin, peas, broccoli and the herb mixture

11. Add passata and fold through mixture.

12. Divide among four 2-cup (500ml) capacity ovenproof dishes.

13. Sprinkle the cheddar over each dish.

14. Sprinkle with panko crumbs

15. Bake for 15 minutes or until heated through.

16. Serve with a tossed salad