Chicken Veggie Pasta Bake
June 28, 2024
A true winter warmer, this pasta bake is sure to be a new favourite in your household.
Ingredients
- 400g fusilloni or fusilli or pasta of your choice
- 4 tbsp extra virgin olive oil
- 1 x 700g pack chicken thighs, cut into quarters
- 1 red onion, diced
- 1 red capsicum, cut into quarters and then finely sliced
- 1 green capsicum, cut into quarters and then finely sliced
- 1 zucchini, halved lengthways and then sliced
- 2 cloves garlic, sliced
- 1 head broccoli, stem diced & head cut into bite-sized florets
- 1 punnet grape or cherry tomatoes, halved
- 240ml cooking cream
- 1 tsp salt flakes
- Freshly ground black pepper
- ¼ cup white wine
- 1 heaped tsp Italian chilli oil
- Handful parsley and basil, roughly chopped
- ½ cup grated Parmesan
Instructions
- Bring a large saucepan of salted water to a boil and add the pasta. Cook until very al dente – not quite cooked through as it will finish cooking in the oven.
- Preheat the oven to 180°C.
- Heat a large casserole rectangular tray on the stovetop and drizzle with half the extra virgin olive oil. Brown the chicken on both sides. Remove from the pan and set aside.
- Heat the remaining oil and add the onion. Sauté for a few minutes until translucent. Add the capsicum, zucchini and garlic. Sauté for another few minutes.
- Add the chicken back to the pan, along with the broccoli, tomatoes, cooking cream, salt, pepper, wine, chilli oil and fresh herbs. Fold through the pasta and scatter the Parmesan.
- Bake in the oven for 20-30 minutes or until golden brown on top.
Make it with
