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
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
1⁄2 cup (60g) parmesan grated
1⁄2 cup (60g) mozzarella grated
2 sprigs of fresh basil leaves picked
Preheat oven to 340°F/fan-forced 310°F.
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.
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.
Add vinegar and tomato sauce and continue to cook until all incorporated and combined.
Stir through chicken, parmesan and pasta and mix well.
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.
Cool for 5 minutes and scatter over fresh basil to serve.
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