One Pot Leftover Roast Chicken Pasta Food

LEFTOVER CHICKEN PASTA BAKE

Steps:

• Heat the olive oil in a large frying pan. Add onions and cook over a medium heat until softened.
• Add the garlic and continue to cook for 2 minutes.
• Stir in the can of tomatoes, herbs and tomato paste and mix together.
• Pour in the stock, season with salt & pepper and bring to the boil.
• Let it cook & bubble for a good 20 minutes, stirring occasionally. You want to end up with a good thick sauce.
• Stir in the chicken and heat through for around 5-10 minutes.
• Meanwhile cook the cheese sauce and pasta.
• Melt the butter in a saucepan over a medium heat.
• Stir in the flour.
• Using a whisk or wooden spoon, gradually add in the milk, stirring all the time.
• Continue stirring over a medium heat until the mixture has thickened to sauce consistency.
• Stir in the grated cheese and continue stirring until the cheese has all been incorporated and you have a thick creamy sauce.
• Cook the pasta according to packet instructions.
• Drain the cooked pasta and return to the saucepan.
• Stir in the chicken ragu and cheese sauce and mix well together.
• Tip all the ingredients into an ovenproof dish, sprinkle the cheese over the top and bake in the oven at 400F / 200C or under a preheated broiler until the cheese on top is bubbling and starting to 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.