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  2. Dinner Tonight

Chicken Pesto Pasta Bake

There's nothing easier than a pasta bake for dinner - and this one's a cracker! - by Kerrie Worner
  • 23 Sep 2019
Chicken Pesto Pasta Bake
Prep: 15 Minutes - Cook: 25 Minutes - Easy - Serves 4
Proudly supported by

TIP! Sausages can be replaced with chopped chicken thigh fillets or breast fillets. The cheese we used is a combination of cheddar, mozzarella and parmesan.

Ingredients

300g casarecce pasta

500g chicken sausages

1 large chicken stock cube, crumbled

1 tablespoon Dijon mustard

300ml tub light cooking cream

1/3 cup grated parmesan

200g tub fresh basil pesto

2 medium zucchini, thinly sliced (300g)

½ cup frozen peas

1 cup Perfect Italiano Perfect Bakes Grated Cheese

Method

  1. Cook pasta in a stockpot of boiling, salted water until tender. Drain. 

  2. Meanwhile, squeeze meat from sausage casing into large meatball-shapes. 

  3. Heat an oiled, large, ovenproof frying pan (30cm in diameter) over a medium to high heat. Add meatballs. Cook, stirring for about 4 minutes, or until just browned. 

  4. Dissolve stock cube in ½ cup boiling water in a heatproof jug. Stir in mustard until combined. Add to frying pan with cream, parmesan, pesto, zucchini and pasta. Stir over a medium heat for about 4 to 5 minutes, or until zucchini are tender. 

  5. Sprinkle with peas and cheese. Transfer pan to a very hot oven (220C).

  6. Cook for about 10 minutes, or until golden. Remove. Stand for 5 minutes. Serve.

  • Dinner Tonight
  • pesto recipe
  • pasta bake recipe
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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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