Savoury Chicken Bake
Prep Time: 10 minutes
Cooking Time: 33 minutes
Yield: 4 Servings
Ingredients:
2 1/2 cups (625 ml) penne pasta
1 cup (250 ml) baby carrots, cut in half diagonally
1 tbsp (15 ml) butter
12 oz (375 g) boneless skinless chicken breasts, cut into bite-size pieces
1/2 tsp (2 ml) dried oregano
2 cups (500 ml) tomato pasta sauce, divided
1 1/4 cup (300 ml) Canadian Mozzarella cheese, divided
Directions:
Preheat oven to 375°F (190°C). Butter an 11 x 8-inch (2 l) baking dish.
In a large pot of boiling salted water, cook pasta as per package instructions, stirring occasionally. Stir in carrots and cook for 4 minutes or until pasta is just tender. Drain well.
Meanwhile, in a large non-stick skillet, melt butter over medium-high heat. Add chicken and oregano. Cook for about 5 minutes, stirring until chicken is browned and no longer pink inside.
Toss pasta and carrots with 2/3 cup (150 ml) pasta sauce. Spread into prepared baking dish and sprinkle with 1/2 cup (125 ml) Canadian Mozzarella cheese.
Place cooked chicken pieces on top of pasta. Top with another 1/2 cup (125 ml) Canadian Mozzarella cheese and pour remaining pasta sauce over cheese. Cover with foil and bake for 25 minutes or until heated through.
Remove the foil, top with remaining Canadian Mozzarella cheese and broil 1 to 2 minutes until cheese is bubbly and lightly browned.
Recipe Tip:
For a different flavour, substitute 1/4 cup (50 ml) shredded Canadian Italian blend cheese for the Canadian Mozzarella in the final topping.
Cooking Time: 33 minutes
Yield: 4 Servings
Ingredients:
2 1/2 cups (625 ml) penne pasta
1 cup (250 ml) baby carrots, cut in half diagonally
1 tbsp (15 ml) butter
12 oz (375 g) boneless skinless chicken breasts, cut into bite-size pieces
1/2 tsp (2 ml) dried oregano
2 cups (500 ml) tomato pasta sauce, divided
1 1/4 cup (300 ml) Canadian Mozzarella cheese, divided
Directions:
Preheat oven to 375°F (190°C). Butter an 11 x 8-inch (2 l) baking dish.
In a large pot of boiling salted water, cook pasta as per package instructions, stirring occasionally. Stir in carrots and cook for 4 minutes or until pasta is just tender. Drain well.
Meanwhile, in a large non-stick skillet, melt butter over medium-high heat. Add chicken and oregano. Cook for about 5 minutes, stirring until chicken is browned and no longer pink inside.
Toss pasta and carrots with 2/3 cup (150 ml) pasta sauce. Spread into prepared baking dish and sprinkle with 1/2 cup (125 ml) Canadian Mozzarella cheese.
Place cooked chicken pieces on top of pasta. Top with another 1/2 cup (125 ml) Canadian Mozzarella cheese and pour remaining pasta sauce over cheese. Cover with foil and bake for 25 minutes or until heated through.
Remove the foil, top with remaining Canadian Mozzarella cheese and broil 1 to 2 minutes until cheese is bubbly and lightly browned.
Recipe Tip:
For a different flavour, substitute 1/4 cup (50 ml) shredded Canadian Italian blend cheese for the Canadian Mozzarella in the final topping.
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