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Cheesy tray-baked chicken with herb pasta
Cheesy tray-baked chicken with herb pasta
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Whip up a delicious cheesy chicken tray bake with herb pasta and baked fennel for a simple and flavorful midweek dinner.
Ingredients:
  • 3 baby fennel bulbs, cut into 5mm-thick slices
  • 45.50 gm extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 lemon, halved
  • 2 large (about 650g) chicken breast fillets
  • 4 large slices (about 200g) mozzarella
  • 300g mixed baby tomatoes, halved
  • 300g egg fettuccine
  • 50g butter, chopped
  • 125.00 ml fresh basil leaves, finely chopped, plus extra leaves, to serve
  • 62.50 ml finely chopped fresh chives
Instructions:
  • Preheat your oven to 200C/180C fan forced. Grease a large non-stick baking tray with olive oil. Spread fennel, 1 tablespoon of oil, garlic, and juice of half a lemon on the tray. Season with salt and pepper, then mix everything together. Bake on the top shelf of the oven for 10 minutes until fennel is just tender.
  • Place the chicken on the tray, layer with cheese slices, drizzle with 1 tablespoon of oil, and season. Bake for 6 minutes. Combine tomatoes with the remaining 2 teaspoons of oil in a bowl, toss to coat, then add to the tray. Bake for an additional 5 minutes.
  • Cook the pasta in salted boiling water until al dente. Drain, saving 1 tablespoon of cooking liquid. Return pasta and reserved liquid to the pan, then add butter, basil, and chives. Mix well.
  • Preheat the oven grill to high. Grill chicken and vegetables until the cheese is golden and the chicken is cooked through, about 3-5 minutes. Sprinkle with extra basil leaves and serve with pasta and the remaining lemon half.

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