WHOLE BAKE CHICKEN RECIPES

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CHICKEN PASTA BAKE RECIPE | JAMIE MAGAZINE RECIPES



Chicken pasta bake recipe | Jamie magazine recipes image

A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.

Total Time 1 hours

Yield 6

Number Of Ingredients 12

1 tablespoon butter plus extra for greasing
350 g conchiglie pasta
olive oil
2 leeks
2 cloves of garlic
100 ml chicken stock
100 ml white wine
150 g frozen peas
200 g cooked chicken
225 ml milk
250 g ricotta cheese
60 g Parmesan cheese

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
    2. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
    3. Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
    4. Dice the cooked chicken.
    5. To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
    6. Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.

Nutrition Facts : Calories 400 calories, FatContent 14.9 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 26.9 g protein, CarbohydrateContent 39.4 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.48 g salt, FiberContent 2.2 g fibre

CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES



Chicken tray bake recipe | Jamie Oliver chicken recipes image

Let the oven do all the hard work with this simple chicken traybake recipe.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 10

4 large ripe tomatoes
2 red onions
1 red pepper
1 yellow pepper
6 free-range chicken thighs skin off, bone out
4 cloves of garlic
½ a bunch of fresh thyme
1 teaspoon smoked paprika
olive oil
2 tablespoons balsamic vinegar

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
    3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
    4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
    5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
    6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

Nutrition Facts : Calories 301 calories, FatContent 15.2 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 24.8 g protein, CarbohydrateContent 17 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.8 g salt, FiberContent 8.3 g fibre

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