Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 5.82 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 500grams Woolworths COOK chicken breast parcels with spinach & ricotta
- 250grams elbow pasta
- 20grams salted butter
- 1 cup sliced Swiss brown mushrooms
- 1teaspoons garlic paste
- 1/2 cup sundried tomatoes strips, drained
- 1teaspoons Vegeta gourmet stock powder
- 1/2 cup thickened cream
- 1/4 cup shredded parmesan
- 1 cup baby spinach leaves, coarsely chopped
- 1 cup shredded tasty cheese
Nutrition per serving
3150kJ / 752Cal
3150 Kilojoules or 752 Calories
36% of daily energy intake*
Protein
43.8grams
Fat
40.5grams
Carbs
52.2grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A chicken pasta bake recipe inspired by Tuscan flavours. This delicious recipe is from Woolworths team member Darlene Toynton from the Cooloola store.
Method
Step 1 of 4
Cook chicken parcels according to packet instructions.
Step 2 of 4
Meanwhile, cook pasta in a saucepan of salted, boiling water according to packet instructions. Drain.
Step 3 of 4
Heat butter in a large deep frying pan over medium heat. Cook mushrooms and garlic, stirring, for 4 minutes or until mushrooms are golden. Add tomato and stock, and stir to combine. Stir in cream and parmesan and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 2 minutes or until sauce thickens. Season.
Step 4 of 4
Add pasta, spinach and half the tasty cheese to mushroom mixture and stir to combine. Transfer pasta mixture to a large baking dish. Thickly slice chicken and place over pasta mixture. Sprinkle with remaining tasty cheese. Preheat grill to medium-high. Grill for 3 minutes or until cheese is golden. Serve.
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