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Author Topic: Chicken and sun-dried Tomato Pasta Bake  (Read 420 times)
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« on: Sun 17 February, 2008 - 06:52 pm »

serves 6- prep time 20 mins -cook time -20 mins

500g of Penne pasta
1 TBsp of oil
500g of chicken thigh fillets- chopped
1 carrot - grated
1 courgette - grated
1/3 cup of sun-dried tomato strips in oil
550g Jar of Dolmio Red wine & garlic pasta sauce
2 green spring onions -thinly sliced
1/2 cup of grated parmesan
1 cup of grated mozarella cheese
200g of feta-crumbed
1 cup of croutons
fresh herbs, to garnish
steamed vegetables to serve

1. cook pasta in a large saucepan of boiling salted water until just tender. Drain well.

2. Meanwhile, heat oil in a large non-stick fry pan. Add chicken. Cook stirring occasionally, until browned all over. Add carrot, courgette, drained sun-dried tomatoes and pasta sauce. Simmer for 5 mins, stirring occasionally. Add pasta and toss well to combine.

3. Spoon mixture into a large ovenproof dish, 16 cup capacity. combine spring onions with parmesan,mozarella and feta in a bowl, then sprinkle over pasta dish. Scatter croutons on top.

4. Cook, uncovered, in a hot oven (200C) for about 20 mins or until the top is golden brown and the bake is heated through.

5. Garnish pasta bake with fresh herbs, such as parsley and serve with steamed vegetables.

*Tip* Many of us will have to start saving just to afford the cheese alone in this recipe ! 

Enjoy ! 
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