Tuscan Chicken Pasta Bake
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 500 g diced chicken breast
- • 1 red onion, (peeled and sliced)
- • 75 g sun-dried tomatoes, (roughly chopped (no the ones that come in oil))
- • 11/2 tsp dried basil
- • 1/2 tsp oregano
- • 2 tsp garlic granules
- • 1 chicken stock cube, (made up with 300ml boiling water)
- • 180 g reduced-fat cream cheese
- • 80 g baby spinach
- • 250 g pasta twists
- • 75 g reduced-fat mozzarella, (grated)
- • 2 tomatoes, (thickly sliced)
- • salt and freshly ground black pepper, (to taste)
- • low-calorie cooking spray
Preparation Steps
Spray a large frying pan or wok with low-calorie cooking spray and place over a medium heat.
Add the onions and sauté for 5 minutes until soft.
Add the chicken and continue cooking for 2-3 minutes, until the chicken is sealed on all sides.
Add the basil, oregano and garlic granules and cook for a further minute until fragrant.
Add the stock and the sun-dried tomatoes and stir in the cream cheese. Bring to the boil, then reduce the heat to a strong simmer. Cook for around 15 minutes, until the sauce has reduced and thickened enough to coat the back of a spoon.
Add the spinach and stir until wilted.
Preheat the oven to 180°C. While the sauce simmers, cook the pasta according to the packet instructions, usually for around 10-12 minutes, and drain well.
Stir the pasta into the sauce, taste and season with some salt and black pepper if you wish.
Transfer to an ovenproof dish, sprinkle over the mozzarella and arrange the tomato slices on top.
Sprinkle over a little black pepper and salt, then place in the oven for 20 minutes, until the cheese has melted and the tomatoes are cooked.