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Creamy Sundried Tomato Chicken Bake
Brinjal and sundried tomatoes give this chicken and pasta dish added flavour.
Serves 4 | Preparation Time: 5 mins | Cooking Time: 50 mins
Ingredients
- 250 gram Tagliatelle pasta
- 1 Brinjal, sliced thinly lengthways (and roasted)
- 20 millilitre Sunflower oil
- 500 gram Whole chicken breasts, skinless and sliced
- 6 Spring onions, julienne
- 70 gram Sun-dried tomatoes, reconstituted in warm water
- 1 pinch Pepper to season
- 1 KNORR Macaroni ala Mamma Dry Cook-in-Sauce
- 400 millilitre low fat milk
- 5 millilitre Dried origanum
- 50 gram cheddar cheese, grated
- 250 gram Patty pans, cooked
Instructions
- Place brinjal slices onto a baking tray and brush lightly with 5 ml oil.
- Bake in the oven for 20 min until cooked.
- Heat remaining oil in a frying pan and lightly brown the chicken.
- Arrange in a small ovenproof dish, sprinkle with spring onions and sun-dried tomatoes (drained) and season with black pepper.
- Layer the brinjal slices over the chicken strips.
- Make a sauce by mixing the Knorr Fresh Ideas Macaroni alla Mamma and low fat milk and cook in the microwave until thickened, stirring occasionally, and stir in origanum.
- Pour the sauce over the chicken and brinjal mixture and sprinkle with cheese.
- Bake in the oven at 180°C for 30 min until the chicken is tender and cooked through.
- Meanwhile, cook tagliatelle in boiling, salted water until al dente, and set aside (keeping it warm).
- Spoon baked sauce onto hot pasta with a side serving of patty pans.
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17 February 2012 Coral
This recipe got me hooked on trying the WFD recipes more often.\n\nIt has become my families favourite meal.\n\nBrilliant!
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