Foodie Friday: The name says it all. Creamy Chicken Pasta Bake combines so many favourite flavours into one simple to prepare, and easy to love, dish. Cooks and consumers alike are sure to be big fans of this one. It’s just the thing for a weekday family meal in the colder months.
Prep: 0:20 Mins
Cook: 0:35 Mins
• 250g dried maccheroni pasta (see note)
• 4 cooked chicken drumsticks
• 100g baby spinach leaves
• 300ml light thickened cream
• 3/4 cup semi-dried tomatoes
• 1 1/2 cups grated parmesan cheese
• 1 cup grated mozzarella cheese
Preheat oven to 200C. Lightly grease a 5cm-deep, 20cm x 28cm (base), 8-cup capacity baking dish.
Cook pasta in a large saucepan of boiling, salted water for 10 minutes or until tender.
Meanwhile, remove chicken meat from the bone. Thinly shred meat. Discard bones.
Drain pasta and return to saucepan. Add chicken, spinach, cream, tomatoes and 1 cup parmesan. Toss until well combined. Season with salt and pepper.
Spoon mixture into prepared dish. Top with mozzarella and remaining parmesan. Bake for 20 to 25 minutes or until golden. Spoon pasta bake onto serving plates. Serve.
*Note: Maccheroni is straight tubular pasta. You could use other tubular pastas, such as penne or rigatoni, instead.
Source link: www.taste.com.au