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Cheesy chicken and pasta bake with avocado salsa recipe
Cheesy chicken and pasta bake with avocado salsa recipe
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Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Cheesy chicken pasta bake topped with avocado salsa, a tasty and simple family-friendly meal.
Ingredients:
  • 250g pkt Red Lentil Penne
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 red capsicum, deseeded, finely chopped
  • 1 green capsicum, deseeded, finely chopped
  • 3 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 40.00 ml chipotle in adobo sauce
  • 500g chicken mince
  • 400g can cherry tomatoes
  • 250ml (1 cup) passata
  • 20.00 ml dried oregano leaves
  • 200g (2 1/2 cups) coarsely grated cheddar
  • Sour cream, to serve (optional)
  • 1 avocado, coarsely chopped
  • 2 large radishes, quartered
  • 82.50 ml fresh coriander leaves
  • 2 green shallots, thinly sliced
  • 1 lime, juiced
Instructions:
  • Boil pasta in a large saucepan of water until just tender according to package instructions. Drain the pasta.
  • Heat oil in a large non-stick frying pan over high heat. Add onion and capsicum. Cook until tender, then add garlic and cook until aromatic. Stir in cumin and chipotle until coated.
  • - Toss in the chicken and cook until nicely browned, breaking it up with a wooden spoon as it sizzles away. - Introduce the tomatoes, passata, oregano, and 250ml (1 cup) water to the mix. Season generously, cover, and let everything simmer for 15 minutes until the liquid thickens slightly. - Fold in the pasta and sprinkle in 80g (1 cup) cheddar for a melty finish.
  • Preheat the oven to 200C/180C fan forced and grease a 20 x 28cm baking dish. Spread the mixture evenly, top with the remaining cheddar, and bake for 25 minutes until golden. Let it rest for 10 minutes before serving.
  • Prepare a vibrant salsa by mixing all the ingredients in a bowl.
  • Finish off the pasta bake by adding a dollop of salsa and sour cream, if desired. Don't forget to season to taste.

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