Tagliatelle Bake with Chicken and Asparagus

Tagliatelle Bake with Chicken and Asparagus

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Treat your family to a balanced weekday meal made with pasta, chicken and asparagus

  • Recipe serves4
  • Preparation time5 minutes
  • Cooking time30 minutes

Ingredients

  • 300 g Tagliatelle
  • 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
  • 300 ml low fat milk
  • 5 ml Wholegrain mustard
  • 300 g Barbecued chicken, skin removed and sliced
  • 200 g Fresh Asparagus Spears, steamed
  • 50 g Breadcrumbs
  • 30 ml Chopped Italian flat leaf parsley
  • 150 g Peas

Method

  • Preheat oven to 180˚C.
  • Cook tagliatelle pasta in unsalted water until al dente then drain and set aside.
  • Place KNORR Spaghetti Bolognaise Dry Cook-in-Sauce sachet contents in a saucepan together with milk and mustard.
  • Bring to the boil then reduce to a simmer and cook until thickened.
  • Add chicken and asparagus and mix together well.
  • Gently mix the sauce together with the tagliatelle and place in a baking dish.
  • Combine breadcrumbs and parsley and sprinkle over the pasta.
  • Bake in the oven at 180°C for 20 min until the crumbs are light golden brown.
  • Serve hot with a side serving of peas.
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