EASY PASTA BAKE CHICKEN RECIPES

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HEALTHY CHICKEN PASTA BAKE RECIPE | BBC GOOD FOOD



Healthy chicken pasta bake recipe | BBC Good Food image

Try this healthy chicken pasta bake with peppers, courgette and ricotta for a nutritious midweek dinner. It’s sure to be a hit with everyone

Provided by Sara Buenfeld

Categories     Dinner

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 14

300g wholemeal penne
2 tsp olive oil
2 peppers (we used 1 yellow and 1 orange), deseeded and chopped
1 large courgette (160g), coarsely grated
3 large garlic cloves, finely grated
500g carton passata
1 tbsp smoked paprika
1½ tsp vegetable bouillon powder
1 tsp chilli powder (optional)
25g Kalamata olives (about 8), sliced
400g chicken breasts (2 large), cut into pieces
large handful of basil, chopped, plus extra to serve
100g ricotta
20g finely grated mature cheddar

Steps:

  • Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4.
  • Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, bouillon, chilli, if using, and olives. Simmer for 3-4 mins.
  • Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.
  • Mix the ricotta in a bowl with 5 tbsp of the pasta water and spread across the top of the pasta. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.

Nutrition Facts : Calories 480 calories, FatContent 13 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 11 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.3 milligram of sodium

CHICKEN DIVINE BAKE RECIPE | ALLRECIPES



Chicken Divine Bake Recipe | Allrecipes image

Good winter warm-you-up meal of chicken, mushrooms, rice, broccoli, and cheese. Serve with garlic bread and salad. It makes great leftovers, too.

Provided by Patricia Siegner

Categories     Chicken Breasts

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 8

3 large boneless chicken breasts
2 (14 ounce) cans cream of mushroom soup
1 cup mayonnaise
1 (16 ounce) bag steam-in-bag partially cooked frozen broccoli
1 onion, diced
8 fresh mushrooms, or more to taste, sliced
3 cups shredded Cheddar cheese, or more to taste
2 cups cooked rice

Steps:

  • Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Shred cooled chicken into strands.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
  • Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
  • Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread the mushroom soup mixture over the chicken. Sprinkle Cheddar cheese over everything.
  • Bake in preheated oven until slightly browned on top, 35 to 45 minutes.

Nutrition Facts : Calories 639 calories, CarbohydrateContent 25.2 g, CholesterolContent 97.7 mg, FatContent 46.3 g, FiberContent 2.5 g, ProteinContent 31.5 g, SaturatedFatContent 14.8 g, SodiumContent 1111.9 mg, SugarContent 4.3 g

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