ONE-PAN CREAMY CHICKEN PESTO PASTA BAKE

SERVES: 4

INGREDIENTS

● 1/4 cup extra virgin olive oil

● 1 brown onion, finely chopped

● 2 chicken breast fillets, chopped

● 2 garlic cloves, crushed ● 1 cup Massel chicken style liquid stock

● 3 cups dried spiral pasta ● 80g packet pistachio kernels

● 1 cup fresh basil leaves, plus extra to serve

● 3/4 cup fresh flat-leaf parsley leaves, plus extra to serve

● 1/4 cup lemon juice, plus lemon zest to serve

● 3/4 cup thickened cream ● 1 small head broccoli, cut into small florets ● 100g baby spinach

● 1 1/2 cups grated cheese

METHOD

1. Heat 1 tablespoon oil in a large, deep (25cm base) ovenproof frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until soft. Add chicken. Cook, stirring, for 3 minutes or until chicken just changes colour. Add garlic. Cook for 30 seconds. Add stock, 3/4 cup water and pasta. Bring to the boil. Reduce heat to low. Cover. Simmer for 10 minutes or until pasta is almost cooked.

2. Meanwhile, place pistachio, basil and parsley in a small food processor. Process until finely chopped. Add remaining oil and lemon juice. Process until well combined.

3. Preheat oven to 220C/200C fan-forced.

4. Add cream and pesto to pasta mixture. Season well. Stir to combine. Stir in broccoli and spinach. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is golden. Serve bake topped with extra basil, parsley and lemon zest.

Recipe: Kim Coverdale and Liz Macri

Photos: Chris L Jones and Guy Bailey