Pasta Bake
40 min·Italian
Pasta Bake
Ingredients
Main
- 2 large (about 500g) Lilydale Free Range Chicken Breasts
- 160g dried rollini pasta
- 400g butternut pumpkin, peeled, seeded, cut into 1cm cubes
- 1 cup (150g) frozen peas, thawed
- 1 cup (about 160g) broccoli florets
- 2 cups (500ml) tomato pasta sauce
- 1/2 cup (40g) coarsely grated light cheese
Instructions
4 steps
- 1
Preheat a grill on high. Cook the chicken for 3-4 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop.
4 min - 2
Meanwhile, cook the pasta following packet directions or until al dente. Drain well.
- 3
Cook the pumpkin in a large saucepan of boiling water for 5 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender. Drain well.
6 min - 4
Preheat oven to 180ºC. Combine the chicken, pasta, pumpkin mixture and tomato pasta sauce in a large bowl. Spoon evenly among eight 1-cup (250ml) capacity) ovenproof dishes. Sprinkle with cheese. Bake for 10 minutes or until heated through.
10 min
Progress
0 / 4 steps