Smoky Tomato & Chicken Pasta Bake
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
2
70g penne (or gluten free)
1 tsp olive oil
1⁄2 onion diced
1 garlic clove minced
2 tsp smoked paprika
1⁄2 tsp dried oregano
1⁄2 tbs balsamic vinegar
1 cup (250g) tomato passata
150g pre-cooked chicken breast shredded
1⁄4 cup (30g) parmesan grated
1⁄4 cup (30g) mozzarella grated
1 sprig of fresh basil leaves picked
Preheat oven to 170°C/fan 150°C/gas 3.
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 pan, add remaining oil, onion and garlic and cook until soft and translucent, about 4 minutes. Stir through paprika and oregano.
Add vinegar and passata 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 30 x 20 x 5cm 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
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