Creamy Chicken & Tomato Chilli

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Sunday newspaper the Sunday Times. Times are estimated. NOTE they full name of the recipe was Creamy Chicken and Tomato Chilli Pasta Bake."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (466.5 g)
  • Calories 1091.2
  • Total Fat - 56.3 g
  • Saturated Fat - 16.3 g
  • Cholesterol - 350.8 mg
  • Sodium - 519.5 mg
  • Total Carbohydrate - 103.2 g
  • Dietary Fiber - 16.6 g
  • Sugars - 10.8 g
  • Protein - 50.8 g
  • Calcium - 576.2 mg
  • Iron - 7.9 mg
  • Vitamin C - 15.3 mg
  • Thiamin - 1.1 mg

Step 1

Preheat oven to 240C (475F).

Step 2

Cook the pasta in a large saucepan of salted boiling water for 8 minutes or until al dente.

Step 3

Add the kale and stir until wiled and drain and set aside, reserving 1 cup (250ml) of the cooking liquid.

Step 4

While the pasta is cooking, heat the oil in a large heavy based ovenproof frying pan and add the chicken, garlic, chilli, salt and pepper and cook for 4 to 5 minutes or until the chicken is golden.

Step 5

Add the pasta, kale, reserved cooking liquid, cream and parmesan and bring to the boil and then top tomatoes and mozzarella, and cook in the oven for 8 to 10 minutes or until golden brown.

Step 6

Top with the basil and sprinkle with salt and pepper to serve.

Tips & Variations


No special items needed.

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