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PrintCHICKEN AND PEA PASTA BAKE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Bring a large pan of water to the boil. Add the oil and a generous pinch of salt.
- Cook the pasta shells for 8-12 minutes until just tender.
- Heat the remaining oil in a large frying pan, add the chicken and saute gently for 2 minutes.
- Stir in the peas, garlic, basil, thyme, parsley and red pepper, and cook, stirring, for a further 2 minutes.
- Pour the chicken mixture into a large greased ovenproof dish, add the pasta shells, season with salt and pepper and toss well.
- Sprinkle with the grated Parmesan and bake in a preheated oven for 20 minutes.
- Garnish with basil sprigs and serve immediately.
INGREDIENTS
- 3 tablespoons Cooking oil
- 500 grams dried pasta shells or other pasta shapes
- 500 grams cooked chicken breast, sliced into strips
- 200 grams fresh peas, shelled
- 2 garlic clove, crushed
- 4 tablespoons torn basil leaves
- 2 tablespoon chopped thyme
- 5 tablespoons chopped parsley
- 1 small red pepper, cored, deseeded and chopped
- 100 grams freshly grated Parmesan cheese
- Salt and pepper
- Basil sprigs, to garnish
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