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Chicken and mushroom pasta bake
Chicken and mushroom pasta bake
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in a comforting dish of cheesy chicken and mushroom pasta bake.
Ingredients:
  • 375g rigatoni pasta
  • 18.20 gm olive oil
  • 6 Chicken Thigh Fillets, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
  • 200g white cup mushrooms, sliced
  • 300ml pure cream
  • 1 chicken stock cube, crumbled
  • 20.00 ml sage leaves, shredded
  • 120g tasty cheese
  • Mixed salad leaves, to serve
Instructions:
  • Prepare the pasta in a generous amount of salted boiling water according to the package instructions until it is "al dente." Then, drain the pasta.
  • Preheat a grill to medium heat. Heat oil in a large deep ovenproof frying pan over medium heat. Cook the chicken in two batches for 5 minutes, until lightly browned and fully cooked.
  • Sauté onion, garlic, and pumpkin in the pan until onion is tender. Add chicken and mushroom and stir for 2 mins. Mix chicken stock cube with 1/2 cup (125ml) water. Pour in cream and stock mixture, and bring to a boil.
  • Toss the pasta and sage in the pan until coated, then sprinkle with cheese.
  • Broil until the cheese is gooey and golden brown, about 3-5 minutes.
  • Garnish the pasta bake with the mixed salad leaves.

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