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Healthier chicken carbonara tray bake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Lighten up rich pasta dish with creamy vegetable stock sauce.
Ingredients:
  • 4 slices prosciutto
  • 4 small chicken breast fillets
  • 4 small fresh basil sprigs, plus extra leaves to serve
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed
  • 1 litre chicken style liquid stock
  • 750.00 ml dried casarecce pasta
  • 125.00 ml light thickened cream for cooking
  • 250.00 ml frozen peas
  • 125.00 ml grated extra sharp parmesan, plus extra to serve
Instructions:
  • Preheat your oven to a toasty 220C (200C for fan-forced ovens).
  • Lay prosciutto slice on a chopping board, place chicken breast and basil sprig on top, then roll up to enclose. Repeat with remaining prosciutto, chicken, and basil.
  • In a large flameproof roasting pan, heat oil over medium-high heat. Add chicken and cook for 3 minutes on each side until golden. Transfer to a plate.
  • Lower the heat to medium and gently introduce the onion to the dish. Sauté, stirring occasionally, for 3 minutes until it begins to caramelize. Introduce the garlic and cook for another 30 seconds until aromatic. Pour in the stock and 3/4 cup of water. Bring the mixture to a vigorous boil, then mix in the pasta. Once it returns to a boil, garnish the top with the chicken.
  • Place in the oven and bake for 15 minutes or until the chicken is fully cooked. Remove the chicken from the oven and keep it warm on a plate. Mix in cream, peas, and parmesan with the pasta. Stir well to combine. Bake for another 8 to 10 minutes until the pasta is tender.
  • Slice the chicken into thick pieces. Arrange the chicken over the pasta mixture, then generously sprinkle with extra parmesan and fresh basil. Serve and enjoy!

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