Chicken Pasta Bake Recipe


– 500g butternut pumpkin, peeled and cut into 1cm cube – 1 1/2 tablespoons olive oil – 500g Coles Durum Wheat Pasta Macaroni, dried – 2 (400g) Lilydale Free Range Chicken Breast – 2 rashers middle bacon, trimmed – 60g butter – 1/3 cup plain flour

Method: 1. Preheat the oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place the cubed pumpkin on the prepared tray.

Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Roast for 20 to 25 minutes or until the pumpkin is golden and tender. Set aside. 

Cook the pasta in a large saucepan of boiling salted water according to the packet directions until just tender. Drain and place in a large bowl. 

Heat the remaining olive oil in a large non-stick frying pan over medium-high heat. Add the chicken breasts.  

Reduce the heat to medium and cook for 4 to 5 minutes on each side or until cooked through.  

Transfer the chicken to a plate. Add the bacon to the pan and cook for 2 to 3 minutes on each side or until golden. Roughly chop the bacon and chicken, then add them to the pasta. 

Melt the butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring with a wooden spoon, for 1 to 2 minutes or until the mixture bubbles.  

Lightly grease a 12-cup capacity ovenproof dish. Add the roasted pumpkin, baby spinach, and cheese sauce to the pasta mixture.  

Stir to combine. Spoon into the prepared dish and sprinkle with parmesan cheese. Bake for 20 minutes or until golden. Serve. 




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