![]() Then there’s all those times when you want a really good pasta bake so you’ll do it properly. There’s a time and a place for quick, low-effort one-pot pasta bakes. Tomato – adds lovely juicy chunks of tomato in the pasta bake as well as filling it out and increasing the vegetable quota.īaby spinach – for more hidden greens as well as adding nice streaks of green into the pasta bake.Ĭheese – mozzarella for stretch and melting qualities, parmesan for flavour! (Because mozzarella actually does not have much flavour).įeel free to substitute the tomato and baby spinach with other add-ins of choice. Free flavour not to be wasted! Substitute with ham bits or chopped ham. Then we use the bacon fat left in the pan to cooke the chicken. ![]() Lots of add-in options, but here’s what I’ve gone with!īacon – cooked first until crisp, chopped, and tossed through the pasta bake. Substitute with low sodium chicken stock/broth. My favourite white wine for cooking is chardonnay which adds superior flavour compared to more neutral whites like sauvignon blanc. Wine – secret ingredient! Simmered rapidly to reduce and cook out the alcohol and winey flavour, just leaving behind tasty flavour. Garlic and onion – essential flavour base!Ĭhilli flakes / red pepper flakes – for a hum of warmth! Tomato paste – for sauce thickening and extra tomato flavour. It’s just pureed plain tomato! Readily available here in Australia in the pasta or canned tomato aisle and costs around the same as canned tomato. Tomato passata – for a thick, smooth sauce with better tomato flavour and red colour, use passata instead of crushed or diced tomato. However, feel free to use other short pastas like macaroni, penne, ziti, shells etc. Pasta type – I like the substantialness of rigatoni, there’s something extra cosy and satisfying about it in pasta bakes. I always like to add an extra spice, garlic in this paste, for extra flavour oomph.Ī good tomato-based pasta bake needs a good tomato pasta sauce! No shortcuts here – I tried and just found it too bland. Seasoning – Using a store bought Italian herb mix is a great shortcut here. Here’s what you need:Ĭhicken – I like using chicken thighs as they stay juicier in dishes like pasta bakes where they are twice cooked (ie before adding into sauce then in the oven with the pasta). The pasta bake starts with sizzling chicken that’s been tossed in a simple, tasty seasoning. Nothing pricey on the list! Sizzling seasoned chicken You’ll be able to get everything from your local grocery store. So if that sounds good to you, read on so you can see how to make your new favourite chicken pasta bake! Tasty add-ins – sizzling seasoned chicken! Love the smell when the chicken hits the pan. Pasta bakes should be saucy and juicy, molten and oozy! Generously loaded with add-ins, if you’re going for a dinner pasta bake (as opposed to a side dish like Mac and Cheese). If you can cut a pasta bake like cake – I’m talking straight vertical walls with sharp edges – that is not a good thing. Filled with bacon, sizzling seasoned chicken and generous on the cheese, it’s cosy and hearty and thrifty and just so, so delicious! Excellent complete meal for making ahead and freezing. Serve hot in heated bowls.ĭon't worry if it seems like there is too much sauce.A nice change from the usual creamy versions, this chicken pasta bake is made with a tomato pasta sauce. Add the chicken and cooked pasta and toss well. Whisk the Parmigiano-Reggiano into the sauce. Lower the heat to keep the sauce just warm. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Bring a large pot of water to a boil, and salt generously.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |