Chicken pasta bakes

Name: Chicken pasta bakes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 large (about 500g) Lilydale Free Range Chicken Breasts; 1 1/2 cups (175g) small dried penne pasta; 260g butternut pumpkin, seeded, peeled, cut into 2cm cubes; 1 cup (150g) frozen peas; 1 cup (70g) broccoli florets; 1 1/4 cups (310ml) tomato pasta sauce; 1/2 cup (40g) coarsely grated light cheddar

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Cost: $2.10 /serving

Author : Susie Burrell

family friendly budget friendly easy

Ingredients

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2 large (about 500 grams) Lilydale Free Range Chicken Breasts1 1/2 cups (175 grams) small dried penne pasta260 grams butternut pumpkin, seeded, peeled, cut into 2cm cubes1 cup (150 grams) frozen peas1 cup (70 grams) broccoli florets1 1/4 cups (310 milliliters) tomato pasta sauce1/2 cup (40 grams) coarsely grated light cheddar

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Instructions

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Step 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.

Step 2

Meanwhile, cook the pasta following packet directions until al dente.

Step 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.

Step 4

Preheat oven to 180ºC. 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.