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Chicken pasta bake
Chicken pasta bake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Chicken and bacon pasta bake with roasted pumpkin in a creamy sauce, topped with cheese. Serve with green salad or garlic bread. Serves 6. Freeze leftovers for lunch. Easy weeknight meal.
Ingredients:
  • 500g butternut pumpkin, peeled, cut into 1cm cubes
  • 27.30 gm olive oil
  • 500g Durum Wheat Pasta Macaroni, dried
  • 400g chicken breast
  • 2 rashers middle bacon, trimmed
  • 60g butter
  • 82.50 ml plain flour
  • 772.50 gm milk
  • 500g tasty cheese
  • 50g baby spinach
  • 125.00 ml grated parmesan cheese
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Spread pumpkin on the tray, drizzle with 1 tablespoon of oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes until golden and tender. Let cool on the tray.
  • While you wait, cook the pasta in a large saucepan of boiling, salted water according to the packet instructions until just tender. Drain the pasta and transfer it to a large bowl.
  • In a large non-stick frying pan over medium-high heat, warm the remaining oil. Add the chicken and cook each side for 4 to 5 minutes until fully cooked. Transfer the chicken to a plate. Add bacon to the same pan and cook each side for 2 to 3 minutes until golden. Roughly chop the bacon and chicken, then add them to the pasta.
  • In a saucepan over medium heat, melt butter until foamy. Add flour and stir for 1 to 2 minutes until mixture bubbles. Remove from heat, then smoothly whisk in milk. Return to heat, cook for 4 to 5 minutes until thickened. Finally, add tasty cheese and season with salt and pepper.
  • Grease a 12-cup ovenproof dish, then mix pumpkin, spinach, and sauce into the pasta. Spoon the mixture into the dish, top with Parmesan, and bake until golden, about 20 minutes. Serve hot.

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