Ingredients
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2 large (about 500g) chicken breast fillets
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1 1/2 cups (175g) small dried penne pasta
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260g butternut pumpkin, seeded, peeled, cut into 2cm cubes
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1 cup (150g) frozen peas
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1 cup (70g) broccoli florets
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1 1/4 cups (310ml) tomato pasta sauce
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1/2 cup (40g) coarsely grated light cheddar
Method
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1Preheat grill on high. Cook the chicken under grill for 6-7 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop and place in a large bowl.
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2Meanwhile, cook the pasta following packet directions until al dente.
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3Cook the pumpkin in a large saucepan of boiling water for 10 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender.
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4Preheat oven to 180ºC. Combine the chicken, pasta, pumpkin mixture and pasta sauce in a large bowl. Divide among four 2-cup (500ml) capacity ovenproof dishes. Sprinkle the cheddar over each dish. Bake for 15 minutes or until heated through.
Source: taste.com.au
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