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Italian chicken pasta tray bake recipe
Italian chicken pasta tray bake recipe
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Easy chicken pasta bake with pancetta, garlic, and cheese; prep in 15 mins, pasta cooks in the tray while baking.
Ingredients:
  • 9.20 gm olive oil
  • 4 (about 200g each) chicken breast fillets
  • 300g dried penne pasta
  • 400g can cherry tomatoes
  • 625ml (2 1/2 cups) Organic Chicken Liquid Stock
  • 400g bottle passata
  • 3 garlic cloves, crushed
  • 2.50 gm caster sugar
  • 100g pancetta slices, coarsely chopped
  • 60g baby spinach
  • 100g (1 cup) pre-grated 3 cheese blend
Instructions:
  • Preheat the oven to 200C/180C fan forced. Heat oil in a large flameproof baking tray over medium-high heat. Cook chicken top-side down for 5 minutes until golden brown, then flip and cook for 2 more minutes. Transfer chicken to a plate.
  • Spread the pasta evenly on the tray. Pour the tomatoes with their juices on top. In a jug, mix stock, passata, garlic, and sugar. Pour over the pasta and stir well. Add the pancetta, then gently place the chicken on top of the pasta, ensuring it's not fully submerged in the sauce.
  • Seal the tray with foil and roast for 35 minutes. Introduce the spinach, then gently press with a wooden spoon to wilt. Sprinkle with cheese and bake for another 10 minutes until golden and melted. Season to taste and serve promptly.

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