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Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 4.66 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 375grams Woolworths penne rigate
- 1tablespoons extra virgin olive oil
- 500grams Woolworths RSPCA approved diced chicken breast
- 200grams mushrooms, sliced
- 1 brown onion, diced
- 47grams beef stroganoff recipe base
- 1/2 cup Bulla premium sour cream
- 1/2 bunch continental parsley, leaves picked, ½ roughly chopped
- 1/2 cup shredded tasty cheese
Nutrition per serving
3380kJ / 810Cal
3380 Kilojoules or 810 Calories
39% of daily energy intake*
Protein
50.8grams
Fat
32.0grams
Carbs
74.0grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Tender pieces of chicken, penne and sour cream come together in this creamy and comforting chicken stroganoff bake.
Method
Step 1 of 4
Preheat oven to 200℃/180℃ fan-forced. Cook pasta according to packet instructions. Drain.
Step 2 of 4
Meanwhile, heat oil in a large frying pan over medium heat. Cook chicken for 5 minutes, stirring, or until browned. Add mushrooms and onion, then cook for a further 5 minutes, stirring, or until golden.
Step 3 of 4
Stir in stroganoff base and 1½ cups cold water. Simmer for 2 minutes or until thickened slightly. Add sour cream and half of the parsley. Stir for 1 minute or until combined. Add pasta and stir until well combined. Transfer to a 22 x 32cm baking dish. Top with cheese and bake for 15 minutes or until golden.
Step 4 of 4
Scatter over remaining parsley. Serve seasoned with pepper.
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