Cheesy Chicken Pasta Bake
with Mixed Salad- Gluten
- Milk
- May contain traces of allergens
- Soy
- Eggs
Pasta with a herby tomato sauce, veggies and chicken all packed into one amazing piled-high pasta bake? If that’s what you were hoping for then this dish won’t disappoint you! Bake it in the oven, layer with cheese and serve with a side of salad. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
Brown Onion
1
carrot
2 clove
garlic
1 sachet
dried oregano
1 packet
penne
(Contains: Gluten; May be present: Soy, Eggs)
1 packet
tomato paste
1 box
chopped tomatoes
1 sachet
Chicken-Style Stock Powder
1 bag
Mixed Leaves
1
capsicum
1 packet
chicken breast
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Finely chop onion, capsicum and garlic. Grate the carrot. Cut chicken breast into 2cm chunks.
Little cooks: Don your goggles and have a crack at peeling off the onion's outer layer!
Add penne to the boiling water and cook until 'al dente', 10 minutes. Reserve some pasta water for the sauce (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return pasta to the saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Remember the water is boiling, so be careful!
While the penne is cooking, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 3-4 minutes. Transfer to a plate.
TIP: The chicken will finish cooking in step 5.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and capsicum until starting to soften, 3-4 minutes. Add carrot and cook until tender, 3-4 minutes. Add dried oregano, garlic and tomato paste and cook until fragrant, 1 minute. Add chopped tomatoes, the salt, chicken-style stock powder and reserved pasta water. Simmer until slightly thickened, 2-3 minutes. Season to taste with salt and pepper.
Return the chicken and penne to the pan with the sauce. Toss to combine, then transfer to a baking dish. Sprinkle over shredded Cheddar cheese and bake in the oven until the cheese is melted and golden, 10 minutes. While the pasta is baking, combine mixed leaves, the balsamic vinegar and a drizzle of olive oil in a large bowl.
Little cooks: Take the lead by tossing the salad!
Divide cheesy chicken pasta bake between bowls. Serve with mixed salad.
