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Chicken And Mushroom Pasta Bake


for the ultimate comfort food you cant go past this cheesy chicken and mushroom pasta bake

The ingredient of Chicken And Mushroom Pasta Bake

  • 375g rigatoni pasta
  • 1 tablespoon olive oil
  • 6 coles rspca approved chicken thigh fillets cut into 3cm pieces
  • 1 brown onion finely chopped
  • 1 garlic clove crushed
  • 500g butternut pumpkin seeded peeled cut into 3cm pieces
  • 200g white cup mushrooms sliced
  • 300ml pure cream
  • 1 chicken stock cube crumbled
  • 1 tablespoon sage leaves shredded
  • 1 cup 120g coles australian shredded tasty cheese
  • mixed salad leaves to serve

The Instruction of chicken and mushroom pasta bake

  • cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente drain
  • meanwhile preheat a grill on medium heat the oil in a large deep ovenproof frying pan over medium heat cook the chicken in two batches for 5 mins or lightly browned and just cooked through
  • add the onion garlic and pumpkin to the pan cook stirring for 5 mins or until onion is tender return the chicken to the pan with the mushroom and cook stirring for 2 mins combine the chicken stock cube with 1 2 cup 125ml water add the cream and stock mixture to the pan bring to the boil
  • add the pasta and sage to pan and toss to coat sprinkle with cheese
  • place under the preheated grill for 3 5 mins or until the cheese melts and is golden brown
  • serve the pasta bake with the mixed salad leaves

Nutritions of Chicken And Mushroom Pasta Bake

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