CHICKEN & SUN-DRIED TOMATO PASTA
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.