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Chicken cacciatore pasta bake
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Experience perfection with this quick, flavorful, and fantastic recipe!
Ingredients:
  • 350g penne rigate
  • 575g jar Tuscan garden pasta bake sauce
  • 200g cup mushrooms, halved, sliced
  • 125.00 ml drained pitted kalamata olives, halved
  • 582.50 ml shredded barbecued chicken (see note)
  • 250.00 ml grated parmesan cheese
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain well.
  • Heat the pan over medium heat. Add pasta sauce, mushrooms, and olives, bringing it to a boil. Stir and cook for 5 minutes until mushrooms are softened. Then add chicken, 1/4 cup of cold water, and pasta. Keep stirring for 2-3 minutes until heated through, then season with salt and pepper to taste.
  • Preheat the grill to medium heat. Transfer the pasta mixture to an 8-cup flameproof baking dish. Sprinkle generously with Parmesan cheese. Grill for 2 minutes until golden brown. Serve and enjoy!

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