Thurs­day

CHICKEN & SUN-DRIED TOMATO PASTA

Woman’s Day (Australia) - - Celebrity News -

SERVES 4 PREP 15 MINS COOK 40 MINS 3-sec spray oil spray 200g pasta, large shell va­ri­ety 2 tsp olive oil 1 medium red onion, finely chopped 300g fresh mush­rooms, but­ton, sliced 2 cloves fresh gar­lic, crushed ¼ cup (65g) sun-dried tomato pesto 400g canned diced to­ma­toes 200g cooked skin­less chicken breast 2 tbsp fresh basil, chopped 35g sourdough bread, made into bread­crumbs 2 tbsp grated parme­san cheese 1 tbsp fresh flat-leaf pars­ley, chopped

1 Pre­heat oven to 180°C. Lightly spray a 6-cup ca­pac­ity oven­proof dish with oil.

2 Cook pasta in a large saucepan of boil­ing salted wa­ter fol­low­ing packet in­struc­tions or un­til just ten­der. Drain. Re­turn pasta to pan.

3 Mean­while, heat oil in a medium saucepan over medium heat. Cook onion, stir­ring, 5 mins or un­til soft­ened. Add mush­rooms and cook, stir­ring, 3 mins or un­til golden. Add gar­lic and cook 30 secs.

4 Stir in pesto, diced to­ma­toes and ¹⁄ 3 cup (80ml) wa­ter and bring to boil. Re­duce heat and sim­mer, un­cov­ered, 8-10 mins or un­til thick.

5 Add sauce, chicken and basil to pasta and gen­tly stir to com­bine. Spoon pasta into pre­pared dish. Sprin­kle with bread­crumbs and parme­san and lightly spray with oil.

6 Bake 15-20 mins or un­til top­ping is golden. Sprin­kle with pars­ley to serve.

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