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Baked Penne Amatriciana - Chicken And Vegie Casserole With Rosemary Gremolata - Chicken, Chilli And Olive Pasta Bake (part 3)

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Chicken, Chilli And Olive Pasta Bake

·         Serves 4

·         Prep 10 minutes

·         Cook 40 minutes

Ingredient

·         375g Barilla dried penne

·         ½ quantity Chicken and vegie casserole

·         1 tablespoon extra virgin olive oil

·         2 small red chillies, finely chopped

·         1 cup sliced kalamata olives

·         2 tablespoons tomato paste

·         400g can cherry tomatoes in tomato juice

·         ¹⁄³ cup roughly chopped fresh oregano leaves

·         150g fresh ricotta, crumbled

·         ½ cup grated cheddar

·         Small fresh basil leaves, to serve

 Recipe

1.    Preheat oven to 200°C/180°C fan-forced. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.

2.    Meanwhile, remove chicken from casserole mixture. Reserve mixture. Remove and discard chicken skin and bones. Roughly chop chicken.

3.    Heat oil in a large deep frying pan over medium-high heat. Add chilli and olives. Cook for 1 minute or until fragrant. Add tomato paste. Cook for 2 minutes. Add chicken, casserole mixture and tomatoes. Bring to the boil. Remove from heat. Stir in oregano.

4.    Add pasta to chicken mixture. Season with salt and pepper. Toss to combine. Spoon into an 8-cup-capacity baking dish. Top with ricotta and cheddar. Bake for 25 minutes or until golden. Serve sprinkled with basil leaves.

·         Nutrition: (per serve) 3549kJ; 28.1g fat; 10.6g sat fat; 48g protein; 91.6g carbs; 8.8g fibre; 125mg chol; 1612mg sodium.

Chicken, Chilli And Olive Pasta Bake

Chicken, Chilli And Olive Pasta Bake

 

 

 

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