Monday, June 3, 2019

Pesto Chicken Pasta Bake



This pasta bake is so easy to make and is packed full of flavour.

Pesto Chicken Pasta Bake
Serves 6

  • 600g chicken breast, cut into small cubes
  • 500g pasta spirals
  • 300ml light thickened cream
  • 190g jar basil pesto
  • 1 brown onion diced
  • 1 red capsicum thinly sliced
  • 1/2 cup grated tasty cheese
  • 1/2 cup parmesan cheese
  • 2 cups baby spinach leaves
  • 1/3 cup chopped sundried tomatoes
  • 1 teaspoon chicken stock powder
  • 1/4 cup water
  • 2 garlic cloves crushed
  • 2 teaspoon corn flour dissolved in a small amount of water
  • Pepper for seasoning
  • Olive oil

1. Boil pasta per packet instructions and put aside. Preheat oven to 200°c (180°c fanforced).
2. Fry onion in a small amount of olive oil over a medium high heat for a few minutes. Add capsicum, garlic and cubed chicken and brown chicken all over. Pour in cream, water, chicken stock powder, pesto and season with pepper. Allow to simmer for 15 minutes.
3. Stir in cornflour mix and baby spinach and allow to bubble for a further 2 minutes. Combine pasta with chicken mixture and pour into a large baking dish. Top with cheese and bake in oven for 20 minutes.
4. Allow to sit for 5 minutes before serving.

Xo Bec

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