Sergio Perera

Smoky Tomato & Chicken Pasta Bake

S
PREP 15 MIN
COOK  30 MIN

This simple recipe is destined be a family favorite. You can use pre-cooked chicken to save time, or cook the chicken in a skillet while you prepare other ingredients. Either way, you can't go wrong with pasta bake!

EF

GF

NF

Number of servings
4
Ingredients

140g penne (or gluten free)

2 tsp olive oil

1 onion diced

2 garlic cloves minced

4 tsp smoked paprika

1 tsp dried oregano

1 tbs balsamic vinegar

2 cups (500g) tomato sauce or puree

300g pre-cooked chicken breast shredded

12 cup (60g) parmesan grated

12 cup (60g) mozzarella grated

2 sprigs of fresh basil leaves picked

Methodbased on 4 servings
1

Preheat oven to 340°F/fan-forced 310°F.

2

Bring a large pot of salted water to the boil and add penne. Cook according to directions or until al dente. Strain, toss with half the oil to make sure the pasta doesn’t stick together and set aside.

3

Meanwhile, in a medium deep skillet, add remaining oil, onion and garlic and cook until soft and translucent, about 4 minutes. Stir through paprika and oregano.

4

Add vinegar and tomato sauce and continue to cook until all incorporated and combined.

5

Stir through chicken, parmesan and pasta and mix well.

6

Place in a medium baking dish, approximately 12 x 9 x 2 inches in size. Scatter over mozzarella and bake for 12 minutes or until golden and bubbly.

7

Cool for 5 minutes and scatter over fresh basil to serve.

Nutritional Informationbased on 1 serving

Energy (kJ)

1726 kJ / 412 cals

Protein

38.7 g

Fat

13.5 g

Sat. Fat

6.4 g

Carbs

31.4 g

Sugar

7.4 g

Fiber

3.2 g