Chicken and Sun-dried Tomato Pasta Bake
Servings: 4
Calories: 1411kcal
This creamy and comforting Chicken and Sun-dried Tomato Pasta bake is the ideal satisfying meal for the whole family. Tender chicken is first cooked with garlic, sun-dried tomatoes, parmesan, cream and spinach, then combined in a baking dish with cooked pasta, topped with melty mozzarella and baked in the oven until gloriously golden and bubbling.
Ingredients
- 500 g rigatoni
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp freshly minced garlic
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp sweet paprika
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 160 g sliced sun-dried tomatoes
- 500 ml thickened (whipping/heavy) cream
- 90 g fresh baby spinach leaves
- 50 g freshly grated parmesan
- 150 g freshly grated mozzarella
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Cook the pasta as per the packet instructions, minus 2 minutes, as it will continue to cook in the oven. Rinse in cold water and drain. Set aside.
- Heat the olive oil in a large, oven-proof frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes until softened.
- Add the chicken, paprika, salt and pepper and cook for 3–4 minutes until browned.
- Add the sun-dried tomatoes, cream and baby spinach leaves. Cook for 2 minutes until the spinach has wilted. Stir through the parmesan and cooked pasta.
- If required, transfer to an oven-proof dish, then sprinkle with mozzarella.
- Bake for 10–15 minutes or until golden and bubbling.
Notes
MAKE AHEAD
Follow the recipe up until step 6. Refrigerate for up to 48 hours in an airtight container. Bake as per recipe.LEFTOVERS
Can be refrigerated for up to 2 days in an airtight container and reheated in the microwave. Not suitable to freeze.Nutrition Facts
Chicken and Sun-dried Tomato Pasta Bake
Amount per Serving
Calories
1411
% Daily Value*
Fat
75
g
115
%
Saturated Fat
39
g
244
%
Trans Fat
0.02
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
24
g
Cholesterol
301
mg
100
%
Sodium
964
mg
42
%
Potassium
2312
mg
66
%
Carbohydrates
126
g
42
%
Fiber
10
g
42
%
Sugar
24
g
27
%
Protein
63
g
126
%
Vitamin A
4951
IU
99
%
Vitamin C
25
mg
30
%
Calcium
497
mg
50
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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