A pasta bake is a super quick and easy midweek dinner to cook, and one which is versatile too. However, it’s chicken and tomato, which is arguably the most popular combination.
The combination of moist chicken, a tangy tomato sauce and a crispy top makes it a crowd-pleasing meal, suitable for the whole family. This recipe from Good Food serves six, so you may even have leftovers for the days after. The notes said: “Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad.”
Ingredients:
Olive oil
One onion, chopped
Two garlic cloves, crushed
Two 400g chopped tomatoes
One teaspoon of caster sugar
Six tablespoons of mascarpone
Four chicken breasts, sliced into strips
300g penne pasta
70g mature cheddar, grated
50g grated mozzarella
Half a small bunch of parsley, finely chopped
Method:
Heat some oil in a pan over medium heat and fry the onion for 10 minutes. Add the garlic and cook for one minute before adding the tomatoes and sugar, seasoning to taste.
Simmer uncovered for 20 minutes or until thickened, then stir in the mascarpone cheese.
Heat one tablespoon of oil in a non-stick frying pan and let it heat up.
Then, season the chicken to taste and fry for five to seven minutes or until the chicken is cooked through.
Heat the oven to 220C/200C Fan and cook the penne pasta following the pack instructions.
Drain and toss with a little oil to prevent the pasta from sticking together.
Tip the pasta into a medium-sized dish, stir in the chicken and pour over the sauce.
Top with the cheddar, mozzarella and parsley. Bake for 20 minutes until golden brown and bubbling, and serve immediately.