Skip to main content

Chicken pasta bake

 

Chicken pasta bake
Chicken pasta bake
A wonderfully comforting chicken pasta bake, this can be made ahead and will go down really well with the family.

Each serving provides 532 kcal, 35g protein, 46g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 4.5g fibre and 0.9g salt.

Ingredients

  • butter, for greasing
  • 250g/9oz penne
  • 1 onion, roughly chopped
  • 3 skinless, boneless chicken breasts, cut into thin strips roughly the size of your little finger
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the sauce

  • 50g/1¾oz butter
  • 50g/1¾oz plain flour
  • 750ml/1 pint 6 fl oz hot milk (see tip)
  • 1 tsp Dijon mustard
  • 100g/3½oz Parmesan cheese, coarsely grated
  • 2 large tomatoes, deseeded and cut into small cubes
Recipe tips How-to-videos

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7. Butter a shallow 1.75 litre/3 pint ovenproof dish.

  2. Cook the penne with the onion in boiling, salted water according to the packet instructions. Drain, refresh in cold water and leave to drain again in the colander.

  3. Put the chicken strips in a resealable freezer bag with the paprika and a little salt and pepper, seal the bag and shake to coat.

  4. Heat 1 tablespoon of the oil in a large frying pan and quickly fry the chicken over a high heat for about 2 minutes until golden-brown and just cooked through (you may need to do this in batches). Using a slotted spoon, transfer the fried chicken to a plate and set aside.

  5. To make the sauce, melt the butter in a large saucepan, add the flour and whisk together to form a roux. Cook for 1 minute, then gradually add the hot milk, whisking over a high heat until the sauce is smooth and thickened, and allow to boil for 4 minutes. Stir in the mustard and half the cheese and season with salt and pepper.

  6. Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes and then top with the remaining cheese. Bake in the oven for about 20 minutes until piping hot and golden-brown on top.

Labels:

Comments

Post a Comment

Popular posts from this blog

Fantastic fish fingers

Fantastic fish fingers Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress.
Post a Comment
Read more

Roast spiced duck with plums

Ingredients 1  star anise 2 tbsp coriander seeds 4 tbsp muscovado sugar 2½ kg whole  duck 1 tsp  olive oil 6  plums , halved and stoned 3 bay leaves 75ml red wine vinegar 300ml chicken stock Method Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a  pestle and mortar ). Put the spice salt in a bowl, add the sugar, mix well and set aside. Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock. ...
Post a Comment
Read more

Pizza on toast

  Pizza on toast Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy. Ingredients 1 thick slice white or brown bread 2 tbsp pasta sauce, pizza topping, tomato salsa or passata thinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños 30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture Method Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot.
Post a Comment
Read more