Chicken Pasta BakePrep.Time: 15 mins
Cook.Time: 50 mins
Large Glass Roasting Dish
Ingredients3 Chicken Breasts
10cm/4" Length Chorizo
1 Red Onion
1 Cooking Onion
3 Cloves Garlic
1 Aubergine (Eggplant)
1 Tin Chopped Tomatoes
50g/2oz Cheddar Cheese
2 Tbsp Tomato Puree
4 Tbsp Olive Oil
½ tsp Italian Seasoning
½ tsp Oregano
½ tsp Basil
1 Tbsp Paprika
MethodPre-heat oven to 190°c / 375°f / Gas Mark 5.
Cook the pasta in 2 Tbsp of the olive oil till pasta is cooked but firm, drain and put aside.
Chop onions finely and fry gently in the remaining olive oil until softened.
Finely chop the garlic and add to the onions.
Cut chicken and chorizo (if using) into 1cm / ½" cubes and add to pan.
Cook until chicken has whitened.
Cut aubergine (eggplant) into 1cm / ½" cubes and add to pan.
Add the rest of the ingredients, apart from the cheese and season well with black pepper.
Stir well to coat the ingredients.
Transfer ingredients into the large glass roasting dish.
Grate the cheese and sprinkle over the top.
Bake in the middle of the over for 30 minutes.
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