Savoury Chicken Bake
This is the Savoury Chicken Bake recipe.
- Prep: 10 min
- Cooking: 40 min - 45 min
Ingredients
- 2 1/2 cups (625 mL) penne
- 1 cup (250 mL) baby carrots cut in half diagonally or carrots cut into bite-size pieces
- 1 tbsp (15 mL) butter
- 12 oz (375 g) boneless skinless chicken breasts cut into bite-size pieces
- 1/2 tsp (2 mL) dried oregano
- 2 cups (500 mL) tomato pasta sauce
- 1 1/4 cups (310 mL) Canadian Mozzarella cheese
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Preparation
Preheat oven to 375 °F (190 °C). Butter an 11 x 7-inch (28 x 18 cm) baking dish.
In a large pot of boiling salted water, cook pasta as per package instructions, until al dente. Stir in carrots and cook for 4 minutes or until pasta is just tender. Drain well.
Meanwhile, in a large non-stick skillet, melt butter over medium-high heat. Add chicken and oregano. Cook for about 5 minutes, stirring until chicken is browned and no longer pink inside.
Toss pasta and carrots with 2/3 cup (160 mL) pasta sauce. Spread into prepared baking dish and sprinkle with 1/2 cup (125 mL) Canadian Mozzarella cheese. Place cooked chicken pieces on top of pasta. Top with another 1/2 cup (125 mL) Canadian Mozzarella cheese and pour remaining pasta sauce over cheese.
Cover with foil and bake for 25 minutes or until heated through. Remove the foil, top with remaining Mozzarella and broil 1 to 2 minutes until cheese is bubbly and lightly browned.
Tips
For a different flavour, substitute 1/4 cup (60 mL) shredded Canadian Italian blend cheese for the Canadian Mozzarella in the final topping.
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Nutritional information
Per serving| Energy: | 602 Calories |
| Protein: | 41 g |
| Carbohydrate: | 70 g |
| Fat: | 16 g |
| Fibre: | 6.4 g |
| Sodium: | 345 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 22 % / 242 mg |
| Niacin: | 89 % |
| Folate: | 84 % |
| Vitamin B12: | 58 % |
| Thiamin: | 55 % |
