Thursday, 27 August 2015

Pesto Chicken Pasta Bake

250 g chicken, cooked and chopped into bitesize pieces
2 onions, chopped
4 cloves garlic, chopped
1/2 jar of sun-dried tomatoes, chopped
2 tbsp goat's cheese
50 g mozzarella
2 tbsp basil pesto
1/2 pack of sour cream/cream cheese
enough pasta for 4 people


  1. Cook the pasta according to package directions. Preheat oven to 180 C.
  2. Meanwhile, heat some oil in a large saucepan. Sauté the onions and garlic until softened.
  3. Add the sun-dried tomatoes and chicken and cook until heated through. 
  4. Add in the pesto and the sour cream. Stir until mixed in and everything is fully coated. 
  5. Pour the cooked pasta into the pesto mixture and stir to coat. 
  6. Tip this mixture into a lightly greased baking dish. 
  7. Dot the goat's cheese on, and sprinkle with mozzarella.
  8. Bake in the oven for 15 mins until cheese is melted and browned.

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