Chicken & Vegetable Pasta Bake Recipe
Ingredients
| 1 tbsp light vegetable oil | ||
| 2 boned and skinned chicken breasts | ||
| Courgettes | 2 , chopped | |
| Pepper red | 1 To taste, deseeded | |
| Chestnut mushrooms | 150 Gram, sliced | |
| Passata | 500 Gram | |
| 2 tbsp chopped mixed fresh herbs, such as parsley, oregano, and thyme | ||
| Ground black pepper | 1 To taste | |
| 375g dried pasta shapes | ||
| 125g half-fat mozzarella, thinly sliced | ||
| Salt | To Taste | |
Directions
Heat the oil in a non-stick frying pan.
Add the chicken and cook over a medium heat for 3-4 minutes, until browned on both sides.
Add the courgettes, pepper slices, and mushrooms, and continue to fry gently for 2-3 minutes.
Stir in the passata and herbs, bring to the boil, turn down the heat, and simmer for 2 minutes.
Season the sauce well.
Meanwhile, cook the pasta in plenty of boiling water for 8-10 minutes, or until al dente.
Drain well.
Stir the pasta into the sauce, then tip the mixture into a heatproof baking dish.
Lay the slices of mozzarella cheese on top.
Put the dish under a preheated hot grill and cook for 2-3 minutes, until the top is golden and bubbling.
Add the chicken and cook over a medium heat for 3-4 minutes, until browned on both sides.
Add the courgettes, pepper slices, and mushrooms, and continue to fry gently for 2-3 minutes.
Stir in the passata and herbs, bring to the boil, turn down the heat, and simmer for 2 minutes.
Season the sauce well.
Meanwhile, cook the pasta in plenty of boiling water for 8-10 minutes, or until al dente.
Drain well.
Stir the pasta into the sauce, then tip the mixture into a heatproof baking dish.
Lay the slices of mozzarella cheese on top.
Put the dish under a preheated hot grill and cook for 2-3 minutes, until the top is golden and bubbling.
Chef
