CHEESE PENNE PASTA BAKE RECIPES

CHICKEN PASTA BAKE RECIPE - BBC FOOD

Chicken pasta bake recipe - BBC Food image

A wonderfully comforting chicken pasta bake, this can be made ahead and will go down really well with the family. Each serving provides 532 kcal, 35g protein, 46g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 4.5g fibre and 0.9g salt.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6-8

Number Of Ingredients 13

Ingredients

butter, for greasing
250g/9oz penne
1 onion, roughly chopped
3 skinless, boneless chicken breasts, cut into thin strips roughly the size of your little finger
1 tbsp paprika
2 tbsp olive oil
salt and freshly ground black pepper
50g/1¾oz butter
50g/1¾oz plain flour
750ml/1 pint 6 fl oz hot milk (see tip)
1 tsp Dijon mustard
100g/3½oz Parmesan cheese, coarsely grated
2 large tomatoes, deseeded and cut into small cubes

Steps:

Preheat the oven to 220C/200C Fan/Gas 7. Butter a shallow 1.75 litre/3 pint ovenproof dish.
Cook the penne with the onion in boiling, salted water according to the packet instructions. Drain, refresh in cold water and leave to drain again in the colander.
Put the chicken strips in a resealable freezer bag with the paprika and a little salt and pepper, seal the bag and shake to coat.
Heat 1 tablespoon of the oil in a large frying pan and quickly fry the chicken over a high heat for about 2 minutes until golden-brown and just cooked through (you may need to do this in batches). Using a slotted spoon, transfer the fried chicken to a plate and set aside.
To make the sauce, melt the butter in a large saucepan, add the flour and whisk together to form a roux. Cook for 1 minute, then gradually add the hot milk, whisking over a high heat until the sauce is smooth and thickened, and allow to boil for 4 minutes. Stir in the mustard and half the cheese and season with salt and pepper.
Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes and then top with the remaining cheese. Bake in the oven for about 20 minutes until piping hot and golden-brown on top.

Nutrition Facts : Calories 532kcal, CarbohydrateContent 46g, FatContent 22g, FiberContent 4.5g, ProteinContent 35g, SaturatedFatContent 11.5g, SugarContent 10g

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE RECIPE | GIADA ...

Penne with Butternut Squash and Goat Cheese Recipe | Giada ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 1 hours 8 minutes

Prep Time 8 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Vegetable oil cooking spray
1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook's Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

Steps:

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

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