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Chicken pasta bake with vegetables

Chicken pasta bake with vegetables

 

Download RecipeServes: 4
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

  • 200gm short pasta
  • 1 tbsp oil
  • 4 chicken thigh fillets, cut into 2cm pieces
  • 1 small cauliflower, chopped into small florets
  • 125gm can corn kernels, drained
  • 500gm jar Leggo’s Pasta Bake with Tomato, Ricotta and Spinach
  • ½ cup water
  • 1 cup grated mozzarella or tasty cheese

Preparation

A delicious bake with cauliflower, corn and Leggo’s Tomato, Ricotta and Spinach pasta bake sauce.

  1. Cook pasta following packet directions. Drain and set aside to keep warm.
  2. Meanwhile, heat oil in a large non-stick frypan over high heat. Cook chicken for 4–5 minutes or until browned. Stir in cauliflower and corn. Reduce heat to medium, cover and cook for a further 5 minutes, stirring occasionally.
  3. Combine cooked chicken mixture with pasta, Leggo’s Pasta Bake with Tomato, Ricotta and Spinach and water. Spoon into a 25cm x 25cm baking dish.
  4. Sprinkle with cheese and bake in a preheated oven at 200C for 20–25 minutes. Serve immediately.

Tip: 3 cups cauliflower florets equal approximately 1 small cauliflower.