Chicken & Mozzarella Pasta Bake

Photo of Chicken & Mozzarella Pasta Bake Continental Recipe Ideas April Friday 01, 2011
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Preparation Time
Preparation Time 10
Cooking Time
Cooking Time 40

This foolproof pasta bake combines spring vegies, chicken breast and molten mozzarella to create a mouth-watering. Sprinkle with fresh herbs and pumpkin seeds to really make it pop.

Ingredients

  • 1 teaspoon vegetable oil
  • 500g chicken breast fillet, cut into chunks
  • 2 cups sliced zucchini
  • 1 cup sliced red capsicum
  • 1 130g pack Continental® Sour Cream & Chives Pasta & Sauce, Value Pack
  • 11/2 cups water
  • 3/4 cup low fat milk
  • 4 cups baby spinach leaves
  • 1/2 cup shredded reduced fat mozzarella cheese
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves, roughly torn
  • 1 teaspoon cracked black pepper

Instructions

  1. Preheat oven to 200°C.
  2. Heat oil and fry chicken for 5 minutes or until cooked. Add zucchini and capsicum and fry for a further 2 minutes.
  3. Add Pasta & Sauce, water and milk and bring to the boil, stirring constantly, and cook for 10 minutes.
  4. Add baby spinach and black pepper, stirring. Spread mixture into a lightly greased oven proof baking dish. Top with mozzarella and parmesan. Bake for 20 minutes, or until top is golden brown.
  5. Scatter torn basil leaves over pasta bake before serving.

    Hint: Frozen mixed vegetables can be used in place of fresh. Substitute 1 punnet of halved cherry tomatoes for the capsicum. Why not sprinkle with toasted pumpkin seeds before serving.
Chicken and Mozzarella Pasta Bake Recipe
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