Name: Chicken and vegetable pasta bake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 300 gram elbow macaroni; 2 tablespoon olive oil; 400 gram chicken thigh fillets, cut into cubes; 1 onion, thinly sliced; 2 clove garlic, crushed; 2 zucchini, halved lengthways, thinly sliced; 400 gram can diced tomatoes; 1/3 cup shredded basil leaves; 1/2 cup (40g) parmesan, grated; 1/3 cup (50g) mozzarella, grated

Chicken and vegetable pasta bake

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Serves 6

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

300 gram elbow macaroni

2 tablespoon olive oil

400 gram chicken thigh fillets, cut into cubes

1 onion, thinly sliced

2 clove garlic, crushed

2 zucchini, halved lengthways, thinly sliced

400 gram can diced tomatoes

1/3 cup shredded basil leaves

1/2 cup (40g) parmesan, grated

1/3 cup (50g) mozzarella, grated

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Cook macaroni in a large saucepan of boiling, salted water according to packet directions. Drain.

3.Meanwhile, heat half of oil in a deep frying pan on high. Cook chicken in batches for 3 minutes, until browned. Remove.

4.Heat remaining oil in same pan on medium and cook onion and garlic for 3 minutes, until soft. Add zucchini, tomato and basil and cook, covered, for 5 minutes, until softened.

5.Combine macaroni, chicken, zucchini mixture and parmesan in an 8-cup ovenproof dish. Season to taste and toss to combine. Top with mozzarella and bake for 30 minutes, until golden and heated through. Serve immediately.

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