Creamy Sundried Tomato & Chicken Bake
Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
- 400grams Edgell Four Bean mix, drained
- 500grams Leggos Pasta Bake Sundried Tomato Garlic
- 2 cups penne pasta
- 1tablespoons olive oil
- 500grams chicken mince
- 100grams sliced salami, cut into thin strips
- 1 large zucchini, thinly sliced
- 1 cup grated mozzarella cheese
- 1/4 cup pine nuts
- 2tablespoons fresh baby basil leaves (to garnish)
Nutrition per serving
2330kJ / 558Cal
2330 Kilojoules or 558 Calories
27% of daily energy intake*
Protein
35.3grams
Fat
27.0grams
Carbs
39.8grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Your family will love this creamy chicken pasta bake with zucchini. It’s ultra comforting with sundried tomato cream sauce and mozzarella sprinkled on top.
Method
Step 1 of 5
Cook pasta following packet directions. Drain well and return to saucepan.
Step 2 of 5
Meanwhile, heat oil over high heat in a large non stick frypan. Add mince and cook for 5 minutes. Push mince to one side of the frypan, add salami and zucchini and panfry for 3-4 minutes, stirring occasionally. Stir in Leggo’s Pasta Bake and heat through for 2-3 minutes.
Step 3 of 5
Gently combine chicken and zucchini mixture with pasta. Fold through Edgell Four Bean Mix.
Step 4 of 5
Spoon into a greased 8 cup capacity shallow baking dish. Sprinkle with cheese and pine nuts and bake in a preheated oven at 200°C for 20 minutes or until cheese has melted and is golden.
Step 5 of 5
Serve garnished with basil leaves.
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