Chicken Pasta Bake
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Chicken Pasta Bake

This is a wonderful easy and tasty chicken pasta bake that combines marinated chicken breast with capsicum, broccoli, mushrooms and spaghetti noodles.

Nicole Piersma

Ingredients

Serves: 8 

  • 3 tablespoons olive oil
  • 2 bay leaves
  • 1 1/2 tablespoons Italian herb mix
  • 1 teaspoon diced garlic
  • 1 pinch salt and pepper, to taste
  • 4 skinless, boneless chicken breast halves
  • 1 green capsicum, diced
  • 1/2 onion, diced
  • 1 head broccoli, cut into florets
  • 8 fresh mushrooms, sliced
  • 250g spaghetti
  • 150g grated cheese
  • 1 (500g) jar pasta sauce

Directions

Preparation:15min  ›  Cook:30min  ›  Extra time:1hour marinating  ›  Ready in:1hour45min 

  1. In shallow ceramic bowl combine olive oil, bay leaves, Italian herb mix, garlic, salt and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
  2. Preheat oven to 180 degrees C.
  3. Remove chicken from refrigerator and cut into 1cm pieces. Cook in large frypan with marinade until chicken is light brown and sauce is bubbly. Remove bay leaves.
  4. Stir capsicum, onion, broccoli and mushrooms into frypan then allow to simmer until tender; about 5 minutes.
  5. While vegetables are cooking bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  6. Return pasta to saucepan then add chicken mixture and spaghetti sauce. Stir. Pour mixture into 23x33cm baking dish. Top with grated cheese.
  7. Bake in preheated oven for 20 minutes or until cheese is melted. Serve.

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