Simple and delicious, you can’t go past a chicken and pasta bake for an easy and hearty weeknight meal.
Ingredients
- 350g penne rigate
- 1 tablespoon olive oil
- 2 single chicken breast fillets, sliced
- 1 medium brown onion, chopped
- 1 clove garlic, crushed
- 2 bunches asparagus, trimmed, cut into 5cm pieces
- 300g sour cream
- 1/2 cup (125ml) Massel chicken style liquid stock
- 1 1/2 cups grated tasty cheese
- 1/4 cup finely grated parmesan cheese
Method
- Step 1Preheat oven to 180°C. Cook pasta in a large pan of boiling salted water until tender, drain.
- Step 2Heat oil in large frying pan. Cook chicken, in 3 batches, until browned. Add onion and garlic to same pan and cook, stirring for 3 minutes until onion is soft.
- Step 3Return chicken to pan with asparagus, sour cream and stock, mix well. Season with salt and pepper. Add pasta, combine well.
- Step 4Transfer to an 8-cup capacity ovenproof dish. Sprinkle with combined cheeses. Bake in moderate oven for about 20 minutes or until heated through and golden brown.
Nutrition
3987 kj
Energy
54g
Fat Total
31g
Saturated Fat
49g
Protein
563mg
Sodium
4g
Carbs (sugar)
66g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Louise Lister
- Publication: Fresh Living
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