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Chicken cacciatore pasta bake

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings

Ingredients

  • 350g penne rigate
  • 575g jar Tuscan garden pasta bake sauce
  • 200g cup mushrooms, halved, sliced
  • 1/2 cup drained pitted kalamata olives, halved
  • 2 1/3 cups shredded barbecued chicken (see note)
  • 1 cup grated parmesan cheese

Method

  • 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain.
  • 2
    Return pan to medium heat. Add pasta sauce, mushroom and olives. Bring to the boil. Cook, stirring, for 5 minutes or until mushrooms have softened. Add chicken, 1/4 cup cold water and pasta. Cook, stirring, for 2 to 3 minutes or until heated through. Season with salt and pepper.
  • 3
    Preheat grill on medium. Spoon pasta mixture into an 8 cup-capacity flameproof baking dish. Sprinkle with parmesan. Grill for 2 minutes or until golden. Serve.

Source: taste.com.au

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