Healthy Chicken Pasta Bake Food

CHICKEN PASTA BAKE

Steps:

• Preheat oven to 375 degrees.
• Mix up the ricotta parmesan filling in a medium bowl, and set aside.
• Toss the cooked pasta with the jar of sauce. I do this in the same (empty, removed from heat) pot I cooked the pasta in to dirty up fewer dishes.
• Pour half the pasta and sauce in a casserole dish. I am using a Corningware 2.5 quart casseroled dish. A 9 x 13 also works.
• Spoon on ricotta filling, and use the back of your spoon to carefully spread it around evenly.
• Add the other half of the pasta mixture.
• Layer on the bite-sized chicken pieces, making sure to spread them somewhat evenly.
• Sprinkle on the mozzarella cheese.
• Sprinkle the dried oregano on top of that.
• Bake in a preheated oven at 375 degrees until the cheese melts, about 15 to 17 minutes. See notes for baking pre-prepped refrigerated version.
• Remove from oven, and sprinkle on fresh herbs (parsley or basil) to garnish, if desired.
• Serve immediately.

ULTRA LAZY CREAMY CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection).
• Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
• Spread pasta in a baking dish. Sprinkle over flour.
• Pour over milk and broth, add garlic and butter. Stir.
• Spread chicken over the top, then broccoli.
• Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).
• Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
• Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
• Stand for a few minutes then serve immediately!

HEALTHY CHICKEN PASTA BAKE

Steps:

• Preheat the oven to 190C/375°F.
• Peel & chop the butternut squash into small chunks, then place in a pan of boiling water, leave over a medium/high heat for 10 minutes.
• Meanwhile place the pasta and broccoli in another pan of boiling water, leave on a medium heat for 5-7 minutes. (The pasta should still be a little bit hard).
• Once the butternut squash is soft - drain the water from the pan, then place the squash in a food processor along with the almond milk, vegetable broth, nutritional yeast and paprika. Blitz until a smooth and creamy sauce is reached.
• Place the pasta, broccoli and chicken in your pasta dish, then pour the sauce over the top.
• Sprinkle the ground almonds and flax seed on top, then bake for 20-30 minutes.

FONTINA CHICKEN & PASTA BAKE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan., In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan., Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.

BAKED CHICKEN PASTA

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.

CHICKEN PARMESAN PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F. Spray a 9 x 13" baking dish with cooking spray.
• Cook pasta according to package directions, and drain.
• While pasta cooks, spray a 12" skillet or dutch oven with cooking spray, and heat over medium-high heat. Add onion, chicken, salt, a few grinds of pepper, and garlic. Saute until onion is tender and chicken is cooked through. Stir in marinara sauce, and bring to a simmer.
• Meanwhile, heat butter in a glass bowl in the microwave until melted. Stir bread crumbs and basil into the melted butter, and set aside.
• Turn off heat on the sauce. Stir in cooked pasta and mozzarella cubes, and transfer pasta mixture to prepared baking dish. Sprinkle buttery bread crumbs over the pasta, and sprinkle parmesan cheese over that.
• Bake uncovered for 20 minutes or until topping is golden brown.

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.