Chicken pasta bake

[jcallaghan]

• Serves: 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Ingredients

• 4 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• ¼ tsp chilli flakes
• 2 x 400g cans chopped tomatoes
• 1 tsp caster sugar
• 6 tbsp mascarpone
• 4 chicken breasts, sliced into strips
• 300g penne pasta
• 70g mature cheddar, grated
• 50g grated mozzarella
• fresh parsley, finely chopped

Method

1. Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins.
2. Add the garlic and chilli flakes and cook for 1 min.
3. Tip in the tomatoes and sugar and season to taste.
4. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
5. Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
6. Heat the oven to 220C/200C fan/gas 7.
7. Cook the penne following pack instructions. Drain and toss with the remaining oil.
8. Tip the pasta into the sauce along with the chicken and mix thoroughly before adding to the ovenproof dish.
9. Top with cheddar, mozzarella and parsley.
10. Bake for 20 mins or until golden brown and bubbling.

Pictures

Reference

• Mary Berry’s Creamy Chicken Pasta Bake
• Chicken pasta bake, BBC Good Food

Related

1. 138

[jcallaghan]

Ingredients

• 4 tbsp olive oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• ¼ tsp chilli flakes
• 2 x 400g cans chopped tomatoes
• 1 tsp caster sugar
• 6 tbsp mascarpone
• 4 skinless chicken breasts, sliced into strips
• 300g penne
• 70g mature cheddar , grated
• 50g grated mozzarella
• ½ small bunch of parsley , finely chopped

Method

1. Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
2. Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
3. Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

BBC Good Food

Chicken pasta bake

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad

[jcallaghan]

View Recipe

Prep time: 30 min Cook time: 30 min Serves: 6 servings ## Ingredients - 235g dry elbow macaroni reserve the pasta water - 2 tbsp olive oil - 1 large onion diced - 2 garlic cloves - 500g lean lamb mince - 1 lamb stock pot - 2 tsp tomato puree - 1 tsp whole cumin seeds toasted and ground - 1 tsp ground cinnamon - 1 tbsp fresh mint leaves - 50g butter - 50g plain flour - 135g plain natural yoghurt - 125ml full fat milk - 80g Kefalotyri cheese or Parmesan - Sea salt - Freshly ground black pepper ## Method 1. Preheat the oven to 180 C/ 375 F. 2. Bring a pan of salted water to the boil and cook the macaroni according to the package instructions, until al dente. About 8 minutes. Reserve 300 ml of the pasta cooking water to make your stock with. 3. Drain the pasta in a colander and pour over plenty of cold water to stop the cooking process. Set aside. 4. Meanwhile, heat the oil in a saute pan. 5. Gently saute the onion and garlic for 8-10 minutes, until softened. Add the lamb mince, season well with salt and pepper, and cook until browned all over. 6. Mix the lamb stock cube with the pasta water to make a lamb stock, and pour into the lamb mixture along with the ground spices, tomato puree and chopped mint. 7. Simmer, gently, for 10-15 minutes, until the mixture is thick. 8. Heat the butter in a small saucepan until melted and beginning to bubble. Stir in the flour and cook for one minute, stirring constantly. 9. Remove from the heat and whisk in the milk and yogurt. 10. Return to the heat and cook gently for a further five minutes. Remove from the heat again and stir in half of the grated cheese. 11. Mix the cooked macaroni with the cheese sauce and spoon half of the mixture into the bottom of a medium sized baking dish. 12. Spoon over the spiced lamb mince and top with the remaining macaroni. Sprinkle with the remaining grated cheese. 13. Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly. 14. Serve with a side salad!

Elizabeth's Kitchen Diary

Pastitsio - Greek Macaroni Cheese Pie

In this variation of Greek pastitsio, layers of ooey gooey macaroni cheese sandwich a spiced lamb mince topped with more cheese.

[jcallaghan]

View Recipe

Prep time: 5 min Cook time: 30 min Serves: 6 servings ## Ingredients - 4 tbsp unsalted butter - 1 small onion , diced - 2 garlic cloves , minced - 6 tbsp / 1/2 cup plain flour - 2 cups milk (500ml) - 2 cups tomato passata (500ml) (Note 1) - 1 cup water (or chicken or vegetable broth) (250ml) - 2 tsp salt - Black pepper - 3 cups dried ziti / penne pasta (uncooked) - 2 cups shredded cooked chicken - 1 cup shredded cheddar cheese - 3/4 cup shredded mozzarella cheese - Pepper ### Garnish (optional) - Fresh basil leaves - Freshly grated parmesan ## Method 1. Preheat oven to 350F/180C. 2. Melt butter in a deep fry pan or skillet (Note 2) over medium heat. Add the onion and garlic and sauté for 5 minutes until translucent. Add the flour and stir to combine, then cook for 2 minutes. 3. Add the milk and whisk for 1 minute, in small circles around the fry pan, until it starts to thicken. Then add the tomato passata, water, salt and pepper. Increase the heat to medium high and cook for around 5 minutes or until thick enough to coat the back of a metal spoon (see photo below). Whisk occasionally for the first 3 minutes, then whisk constantly for the last 2 minutes. 4. Do a taste test and add 1 to 2 tsp of sugar if it is a bit sour (depends on quality of passata you use). 5. Add the ziti/penne, chicken and cheddar cheese and mix through. Leave it to cook for around 1 minute on the stove, then take it off the stove. 6. Scatter with mozzarella cheese. Cover with a lid or foil (Note 3) and bake for 10 minutes. Remove the lid/foil and bake for a further 5 minutes. Rest for 5 minutes before serving, garnished with fresh basil leaves and grated parmesan, if desired.

RecipeTin Eats

Creamy Tomato Pasta Bake with Chicken (One Pot)

A chicken pasta bake with lots of creamy tomato sauce made without a single drop of cream! All made in one pot - even the pasta!

[jcallaghan]

Mary Berry’s Creamy Chicken Pasta Bake

View Recipe

* Serves: 4 * Prep Time: 15 minutes * Cook Time: 30 minutes ## Ingredients: * 300g penne pasta (75g per person) * 2 chicken breasts, diced small * 1 onion, finely chopped * 2 garlic cloves, crushed * 2 tsp herbs de provence * 1 tsp chilli flakes * 1 tsp smoked paprika * 1 tsp rosemary * 2 tbsp of tomato puree * 1 can of chopped tomatoes * 1 tsp dijon mustard * 1 tsp caster sugar * 20g parmesan, finely grated * 150g strong cheddar cheese (50g for topping) * 50g cream cheese * Handful of cherry tomatoes (optional) * Fresh parsley, finely chopped * 1 tsp nutmeg * Sea salt and pepper to taste ## Method: 1. Preheat the oven to 180°C 2. Boil the pasta until al dente and drain 3. Fry the chicken, onion and garlic in a large pan 4. Add all the herbs (except the nutmeg), mustard, sugar, cheese, chicken stock, parsley and tomato puree 5. Mix in the can of chopped tomatoes (and option cherry tomatoes), drained pasta and mix together before adding to an over proof dish (a larger dish allows for a larger crispier top) 6. Cook at 180°C for 20 minutes 7. Remove the dish from the oven and add the cheese kept back for the topping, sprinkle with the nutmeg and sea salt flakes 8. Return to the oven and cook at 200°C for a further 10 minutes until the top is crispy 9. Serve with a rocket salad https://www.mygorgeousrecipes.com/chicken-pasta-bake/

[jcallaghan]

Ingredients

• 300g penne pasta (75g per person)
• 2 chicken breasts, diced small
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp herbs de provence
• 1 tsp chilli flakes
• 1 tsp smoked paprika
• 1 tsp rosemary
• 2 tbsp of tomato puree
• 1 can of chopped tomatoes
• 1 tsp dijon mustard
• 1 tsp caster sugar
• 20g parmesan, finely grated
• 150g strong cheddar cheese (50g for topping)
• 50g cream cheese
• Handful of cherry tomatoes (optional)
• Fresh parsley, finely chopped
• 1 tsp nutmeg
• Sea salt and pepper to taste

Method

1. Preheat the oven to 180°C
2. Boil the pasta until al dente and drain
3. Fry the chicken, onion and garlic in a large pan
4. Add all the herbs (except the nutmeg), mustard, sugar, cheese, chicken stock, parsley and tomato puree
5. Mix in the can of chopped tomatoes (and option cherry tomatoes), drained pasta and mix together before adding to an over proof dish (a larger dish allows for a larger crispier top)
6. Cook at 180°C for 20 minutes
7. Remove the dish from the oven and add the cheese kept back for the topping, sprinkle with the nutmeg and sea salt flakes
8. Return to the oven and cook at 200°C for a further 10 minutes until the top is crispy
9. Serve with a rocket salad