Simple serves 6
Enjoy this chicken and cheese pasta bake as the ideal weeknight family meal. Serve the food right away with a green salad that has been dressed.
Calorie intake per serving
kcal\s575
sfat\s30g
ssaturates\s14g
scarbs\s41g
ssugars\s9g
sfibre\s5g
sprotein\s33g
ssalt\s0.5g
Ingredients
1 onion, chopped finely
2 smashed garlic cloves
¼ teaspoon red pepper flakes
400g cans of chopped tomatoes in two
caster sugar, 1 teaspoon
Mascarpone cheese in the amount of six tablespoons
4 chicken breasts without skin, cut into strips
penne, 300g
shredded 70g mature cheddar
grated mozzarella, 50g
½ small handful of finely chopped parsley
Method
STEP 1
The onion should be gently fried for 10 to 12 minutes in a skillet with 2 tbsp of the oil heated over medium heat. For one minute, add the garlic and red pepper flakes. Add the sugar and tomatoes, then season to taste. Stir in the mascarpone after cooking uncovered for 20 minutes or until the mixture has thickened.
STEP 2
In a nonstick frying pan, heat one tablespoon of oil. When the chicken is cooked through, sauté it for 5-7 minutes with seasoning.
STEP 3
Oven temperature set to 220°C/200°F fan/gas 7. Cook the penne as directed on the package. Drain and combine with any leftover oil. Pasta should be poured into a medium-sized oven-safe dish. Pour the sauce on top after incorporating the chicken. Add the parsley, cheddar, and mozzarella to the top. Bake for 20 minutes, or until bubbling and golden brown.
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