Chicken and Mushroom Pasta BakeBy Manu Feildel

  • Recipes
  • Chicken and Mushroom Pasta Bake

This Chicken and Mushroom Pasta Bake is packed with flavour and just has about everything you want in a meal!

This Chicken and Mushroom Pasta Bake is packed with flavour and just has about everything you want in a meal!

Chicken and Mushroom Pasta Bake | Stay at Home Mum

serves
4
time needed
prep cook
ingredients
9
difficulty
Easy
rating (click to rate)
be the first to rate this

Ingredients

  • 1 Dry Penne Pasta (250 Grams)
  • 30 grams Butter
  • 1/2 Kg Chicken Thighs thinly sliced
  • 1 Baby Swiss Brown Mushrooms (200 Grams) cut into quarters
  • 1  small Handful Of Parsley finely chopped
  • 50 grams Dry Breadcrumbs
  • 2 Pouches Mushroom Sauce By Manu (150 Grams)
  • 1 cup Tasty Cheese (200 Grams) grated
  • 1 Olive Oil (80ml)


Looking to lose Weight?



Join the new Weight Watchers Reimagined.
GET 50% OFF THE FIRST 3 MONTHS ON SELECT PLANS.

Check It Out >


Method

  1. Cook pasta in salted boiling water for 7-8 minutes or until al dente. Drain well and set to one side.
  2. Preheat oven to 200°C with the grill on.
  3. Heat a wok or frying pan over a high heat. Pour in half the oil and when hot, add the chicken thighs. Cook for 2-3 minutes or until the chicken is taking on a little bit of colour and not quite cooked through. Transfer to a bowl and return the pan to the heat.
  4. Add remaining olive oil and when hot, add the mushrooms. Cook for 4-5 minutes, add butter half way through, and stir occasionally, until the butter is melted and mushrooms are golden.
  5. Return the chicken to the pan, turn off the heat, add the sauce and gently mix. Stir in parsley, add pasta and mix to combine.
  6. Pour into a 6 cup capacity oven dish, sprinkle over bread crumbs and scatter over cheese. Bake for 10-12 minutes or until bubbling and the cheese is melted and golden. Spoon into serving bowls. Bon appetite!

Facebook Comments

RELATED ARTICLE