Chickenpastabake Recipes

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
• Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
• Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
• Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Steps:

• In a large pot of boiling salted water, cook the pasta to just short of al dente.
• Drain the pasta, and place in a large mixing bowl.
• Add the chopped chicken and pesto to the bowl, and stir to coat.
• If adding vegetables, add them to the bowl now.
• Preheat the oven to 350°F.
• Spray a 9x13 baking dish with cooking spray.
• In a medium saucepan, melt the butter over medium heat.
• Add the flour, and whisk to form a roux.
• Cook for 2-3 minutes.
• Slowly whisk the stock into the roux.
• Bring to a boil, and contiue to whisk until the sauce is slightly thickened.
• Crumble the boullion cube, and add to the sauce.
• Stir in the lemon juice.
• Taste the sauce for seasoning, and add salt or pepper as needed.
• Add the sauce to the chicken and pasta mixture.
• Stir to combine well, then place the mixture in the prebared baking dish.
• Top with the grated cheese.
• If making ahead, cover at this point and chill until needed.
• Bake at 350F for 20-25 minutes, or until the sauce is bubbly and the top is golden. If made ahead, the baking time may need to be increased.

Steps:

• Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
• Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
• Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
• Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining 1/2 cup mozzarella.
• Roast pasta mixture until cheese is melted and top is lightly browned, 5-7 minutes.

Steps:

• Preheat the oven to 375°F Boil the pasta until al dente, drain then set aside. Blend the Rotel tomatoes in a food processor until slightly chunky.
• Mix the broth, tomatoes, cream of chicken, Velveeta, spices, & cheese in a sauce pan. Heat until the cheese is melted, stirring frequently.
• Place the pasta & chicken in a 9x13 baking dish then pour the cheese mixture over the top, stir until well blended.
• Bake in the oven for 30 minutes. Serve hot.

Steps:

• Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4.
• Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, bouillon, chilli, if using, and olives. Simmer for 3-4 mins.
• Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.
• Mix the ricotta in a bowl with 5 tbsp of the pasta water and spread across the top of the pasta. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, combine chicken, tomatoes, corn, onion, ranch, and BBQ sauce.
• Add the pasta, and mix until evenly coated.
• Pour mixture into a 9x13 (22 x 33 cm) baking dish. Sprinkle with pepper to taste.
• Top with mozzarella, and bake uncovered for 30 minutes.
• Top with fresh parsley.
• Enjoy!

Steps:

• Grease a 3-quart casserole dish.
• In a skillet cook the ground chicken with onion and garlic until brown.
• Stir in water (or chicken broth if using) and taco seasoning mix; bring to boil, reduce heat and simmer uncovered for about 10-12 minutes stirring occasionally.
• Stir in cooked pasta, corn, olives and half of the shredded cheese, salsa, chile peppers and green bell pepper (if using); mix to combine.
• Transfer the mixture to a prepared baking dish.
• Set oven to 350°F.
• Bake covered for about 35 minutes, then remove from oven and sprinkle the remaining cheese on top.
• Return to oven and bake uncovered for another 10-15 minutes.
• DELICIOUS!