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Make the most of your roast

Chicken pasta bake

Make the most of your family roast

8SERVES
15MIN PREP
50MIN COOK
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INGREDIENTS

  • 3 cups shredded Family Roast Parmi chicken
  • 1 x 375g packet penne pasta, cooked al dente,  cooled
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 small red capsicum, finely diced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 400g can chopped tomatoes
  • 1 teaspoon caster sugar
  • 1 cup chicken stock
  • ¼ cup double cream
  • 1 cup frozen peas and corn
  • 100g baby spinach
  • 2 cups of 3 shredded cheese blend
  • 1/3 cup parsley, finely chopped, to garnish
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METHOD

  1. Preheat oven to 180°C fan forced
  2. Grease a 6cm deep, 10 cup capacity baking dish. Set aside.
  3. In a large deep frying pan, heat the oil over medium heat. Add the onion and cook for 2 minutes. Add the garlic and capsicum. Continue cooking and stir until the onion is translucent.
  4. Add the tomato paste and oregano. Stir and cook for a further minute. Add the chopped tomatoes, sugar and chicken stock. Bring to a gentle boil and reduce to a simmer, uncovered for 15 mins.
  5. Add the frozen peas and corn, stir for 1 minute, then add the spinach. Season to taste.
  6. Remove from heat to cool slightly, then stir through cream.
  7. Stir in the shredded chicken, pasta and 1 cup of the 3 cheese mix. Transfer to prepared baking dish.
  8. Top with remaining cheese and place in the oven for 20 minutes or until golden and bubbling.
  9. Remove from the oven and garnish with chopped parsley.
  • 3 cups shredded Family Roast Parmi chicken
  • 1 x 375g packet penne pasta, cooked al dente,  cooled
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 small red capsicum, finely diced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 400g can chopped tomatoes
  • 1 teaspoon caster sugar
  • 1 cup chicken stock
  • ¼ cup double cream
  • 1 cup frozen peas and corn
  • 100g baby spinach
  • 2 cups of 3 shredded cheese blend
  • 1/3 cup parsley, finely chopped, to garnish
COPY TO CLIPBOARD
  1. Preheat oven to 180°C fan forced
  2. Grease a 6cm deep, 10 cup capacity baking dish. Set aside.
  3. In a large deep frying pan, heat the oil over medium heat. Add the onion and cook for 2 minutes. Add the garlic and capsicum. Continue cooking and stir until the onion is translucent.
  4. Add the tomato paste and oregano. Stir and cook for a further minute. Add the chopped tomatoes, sugar and chicken stock. Bring to a gentle boil and reduce to a simmer, uncovered for 15 mins.
  5. Add the frozen peas and corn, stir for 1 minute, then add the spinach. Season to taste.
  6. Remove from heat to cool slightly, then stir through cream.
  7. Stir in the shredded chicken, pasta and 1 cup of the 3 cheese mix. Transfer to prepared baking dish.
  8. Top with remaining cheese and place in the oven for 20 minutes or until golden and bubbling.
  9. Remove from the oven and garnish with chopped parsley.

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