Chicken Cherry Tomato Bake
This delicious penne pasta bake is a hearty dish packed with flavors. Tender chicken and an assortment of vegetables are combined in a rich tomato and pesto sauce. Topped with gooey melted mozzarella, this dish is sure to be a crowd-pleaser. Serve with garlic bread and a fresh side salad for a satisfying meal.
— Constant Cookbook
Ingredients
- 250-300g of Penne Rigate
- 300g Chicken fillets
- 200g cherry tomato's
- 1 red onion
- 1 tin of chopped tomato's
- 2 table spoons of Pesto
- 2 table spoons of tomato puree
- 2 cloves of garlic (add to personal taste)
- 3 sticks of celery
- chicken stock
- handful of fresh basil
- spoon of olive oil
- Mozzarella ball
Instructions
- preheat oven to 150C/gas 5, boil pasta until it is approximately half cooked
- at the same time, heat olive oil in a pan and add chicken. Cook until done
- when chicken is cooked add the stock, onion, celery, garlic and the tin of chopped tomato, tomato puree, basil, and seasoning then simmer for 5mins
- halve 100g of the cherry tomato's and keep the rest whole
- place the pasta into a suitable sized oven proof dish and a dash of olive oil and mix to prevent the pasta sticking together
- spread all the ingrediants from the pan onto the pasta and add all of the cheery tomato's (mix them in slightly with the sauce)
- Then finely chop the mozzarella ball into slices and place on top of the pasta bake
- Place in the oven for 30mins
- Once cooked enjoy with garlic bread and a side salad
Yield
Serves 5
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