Bbq Chicken Pasta Bake Food

BBQ CHICKEN PASTA

Steps:

• In a large saucepan, cook bacon
• Add chicken, garlic, and red onion, and cook over medium heat for about 2 minutes to allow everything to cook and flavor together
• Add in pasta, chicken broth, heavy cream, and spices
• Bring to a boil, reduce heat, and cover
• Let simmer for about 15 minutes, or until pasta is tender
• Add in BBQ Sauce and shredded mozzarella, stirring gently to combine
• When cheese is fully melted, Serve
• Garnish with extra BBQ drizzle, shredded mozzarella, and parsley if desired

BBQ CHICKEN PASTA BAKE

Steps:

• Boil the pasta in well salted water as instructed on the package until al dente, then drain in a colander. Be careful not to overcook the pasta.
• Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute or two until the onions soften but do not brown.
• Turn heat to high and toss in the tomatoes, brown sugar & chilli flakes and cook until the tomatoes just start to break down.
• Add the red pepper and cook for an additional few minutes until the juice from the tomatoes has mostly cooked off.
• Add the bbq sauce, corn & black beans, then season the sauce with salt and pepper to taste.
• Stir in the leftover bbq chicken and the cooked, drained pasta.
• Transfer to a greased 8 or 9 inch square baking dish.
• Mix the grated cheeses together and sprinkle on top.
• Bake at 350 degrees F for 30 minutes and serve.

BBQ CHICKEN PASTA BAKE RECIPE BY TASTY

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!

BBQ CHICKEN & PASTA CASSEROLE

Steps:

• Pre-heat oven to 350 degrees.
• Cook the chicken breasts in a lightly oiled skillet on medium heat for approximately 6-8 minutes on each side or until chicken is no longer pink inside; cool for 5 minutes; then dice.
• At the same time, cook the pasta according to box directions. When done, drain the pasta and place in a large, greased baking dish. Add the chicken and remaining ingredients to the pasta. Mix well.
• Cover and bake for 45 minutes. Stir and enjoy!

CHICKEN PASTA BAKE TAKE 2

Steps:

• Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and set aside.
• Meanwhile, heat a little oil in a large non-stick frying pan over medium heat. Add the onion and cook for 5 minutes or until softened (do not allow to brown). Add the cream, bring to a simmer and cook for 2 minutes. Stir through the corn, peas, parmesan and chicken. Cook for another 2-3 minutes, then add the penne. Season with salt and pepper. Stir until well combined.
• Preheat an oven grill on medium heat. Transfer the chicken mixture into a 4-cup capacity baking dish. Scatter with the cheese and place under preheated grill. Cook for 3-4 minutes or until golden on top. To serve, sprinkle with chopped flat-leaf parsley, if desired.

CHICKEN PASTA BAKE

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.