Chicken And Mushroom Pasta Bake

For the ultimate comfort food, you cant go past this cheesy chicken and mushroom pasta bake.

The ingredient of Chicken And Mushroom Pasta Bake

• 375g rigatoni pasta
• 1 tbsp olive oil
• 6 coles rspca approved chicken thigh fillets cut into 3cm pieces
• 1 brown onion finely chopped
• 1 garlic clove crushed
• 500g butternut pumpkin seeded peeled cut into 3cm pieces
• 200g white cup mushrooms sliced
• 300ml pure cream
• 1 chicken stock cube crumbled
• 1 tbsp sage leaves shredded
• 1 cup 120g coles australian shredded tasty cheese
• mixed salad leaves to serve

The Instruction of chicken and mushroom pasta bake

• cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente drain
• meanwhile preheat a grill on medium heat the oil in a large deep ovenproof frying pan over medium heat cook the chicken in two batches for 5 mins or lightly browned and just cooked through
• add the onion garlic and pumpkin to the pan cook stirring for 5 mins or until onion is tender return the chicken to the pan with the mushroom and cook stirring for 2 mins combine the chicken stock cube with 1 2 cup 125ml water add the cream and stock mixture to the pan bring to the boil
• add the pasta and sage to pan and toss to coat sprinkle with cheese
• place under the preheated grill for 3 5 mins or until the cheese melts and is golden brown
• serve the pasta bake with the mixed salad leaves

Nutritions of Chicken And Mushroom Pasta Bake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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