Chicken pasta bake

Isis Town and Country - - Life | Easy Eating -

Serves 4 In­gre­di­ents

1 tbs veg­etable oil

100g ba­con rash­ers, chopped

400g pump­kin, cut into 1cm cubes

500g (skin­less) chicken thigh fil­lets, roughly chopped

1 x 40g sa­chet Keen’s

Chicken Pasta Bake Recipe

Base

½ cup thick­ened cream 100g baby spinach leaves

200g dry penne pasta, cooked to pack in­struc­tions

Method

Preheat oven to 180C. Heat oil in a large fry­ing pan, cook ba­con and pump­kin for 5 minutes stir­ring oc­ca­sion­ally. Add chicken, cook for a fur­ther 5 minutes. Mix Keen’s Chicken Pasta Bake Recipe Base with 1 cup water un­til well com­bined. Pour over chicken mix­ture, sim­mer for 5 minutes. Stir through cream and spinach. Toss cooked pasta through sauce, spoon into a lightly greased 2.5-litre oven-proof dish and bake for 15 minutes or un­til golden, and serve. For a cheesy top: sprin­kle gen­er­ously with grated parme­san cheese be­fore bak­ing.

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