- Prep Time:15 mins
- Cook Time:35 mins
Creamy Sundried Tomato & Chicken Bake
This great bake has all the hallmarks of a future family favourite. Ingredients like salami and pine nuts will win over the fussiest household food critics. By adding some legumes, you can give the dish an oh so simple protein kick - fold through some Four Bean Mix at the end and you’re away.
Original recipe by Leggo's | 18.4.16
+1 1 CAN (420g) EDGELL FOUR BEAN MIX
- 2 cups penne pasta
- 1 tablespoon olive oil
- 500g chicken mince
- 100g sliced salami, cut into thin strips
- 1 large zucchini, thinly sliced
- 500g jar Leggo’s Pasta Bake - Creamy Sundried Tomato & Garlic
- 1 cup grated mozzarella cheese
- ¼ cup pine nuts
- Fresh baby basil leaves, for garnish
Cook pasta following packet directions. Drain well and return to saucepan.
Meanwhile, heat oil over high heat in a large non stick frypan. Add mince and cook for 5 minutes. Push mince to one side of the frypan, add salami and zucchini and panfry for 3-4 minutes, stirring occasionally. Stir in Leggo’s Pasta Bake and heat through for 2-3 minutes.
Gently combine chicken and zucchini mixture with pasta.
FOLD THROUGH DRAINED EDGELL FOUR BEAN MIX.
Spoon into a greased 8 cup capacity shallow baking dish. Sprinkle with cheese and pine nuts and bake in a preheated oven at 200°C for 20 minutes or until cheese has melted and is golden. Serve garnished with basil leaves.
Serve this one up with crusty bread and a side salad for a delicious complete meal.