Chicken pasta bakes

Chicken pasta bakes


Easy chicken pasta bakes will have kids and adults cleaning their plates!

The ingredient of Chicken pasta bakes

  1. 2 large (about 500g) chicken breast fillets
  2. 1 1/2 cups (175g) small dried penne pasta
  3. 260g butternut pumpkin, seeded, peeled, cut into 2cm cubes
  4. 1 cup (150g) frozen peas
  5. 1 cup (70g) broccoli florets
  6. 1 1/4 cups (310ml) tomato pasta sauce
  7. 1/2 cup (40g) coarsely grated light cheddar

The instruction how to make Chicken pasta bakes

  1. Preheat grill on high. Cook the chicken under grill for 6-7 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop and place in a large bowl.
  2. Meanwhile, cook the pasta following packet directions until al dente.
  3. Cook the pumpkin in a large saucepan of boiling water for 10 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender.
  4. Preheat oven to 180u00baC. Combine the chicken, pasta, pumpkin mixture and pasta sauce in a large bowl. Divide among four 2-cup (500ml) capacity ovenproof dishes. Sprinkle the cheddar over each dish. Bake for 15 minutes or until heated through.

Nutritions of Chicken pasta bakes

fatContent: 426.137 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 41 grams protein
sodiumContent: 81 milligrams cholesterol

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