BAKE CHICKEN STRIPS RECIPES

Name: Chicken pasta bake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 4 tbsp olive oil; 1 onion , finely chopped; 2 garlic cloves , crushed; ¼ tsp chilli flakes; 2 x 400g cans chopped tomatoes; 1 tsp caster sugar; 6 tbsp mascarpone; 4 skinless chicken breasts, sliced into strips; 300g penne; 70g mature cheddar , grated; 50g grated mozzarella; ½ small bunch of parsley , finely chopped

CHICKEN PASTA BAKE RECIPE | BBC GOOD FOOD

Chicken pasta bake recipe | BBC Good Food image

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad

Provided by Esther Clark

Categories Dinner, Main course, Pasta

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 12

Ingredients

4 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken breasts, sliced into strips
300g penne
70g mature cheddar , grated
50g grated mozzarella
½ small bunch of parsley , finely chopped

Steps:

Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Nutrition Facts : Calories 575 calories, FatContent 30 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 5 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.5 milligram of sodium

TEX-MEX CHICKEN STRIPS RECIPE: HOW TO MAKE IT

Tex-Mex Chicken Strips Recipe: How to Make It image

I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. —Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup finely crushed corn chips
1/4 cup panko bread crumbs
1/4 cup dry bread crumbs
1/4 cup finely shredded Mexican cheese blend
5 teaspoons taco seasoning
Dash cayenne pepper
1/4 cup butter, melted
1 pound chicken tenderloins

Steps:

Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken in a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.

Nutrition Facts : Calories 258 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 351mg sodium, CarbohydrateContent 7g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 28g protein.

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CHICKEN PASTA BAKE RECIPE | BBC GOOD FOOD

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
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Total Time 1 hours 15 minutes
Category Dinner, Main course, Pasta
Calories 575 calories per serving

Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

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