Chicken and mushroom pasta bake

Chicken and mushroom pasta bake


The ingredient of Chicken and mushroom pasta bake

  1. 375g fusilli
  2. 1 tablespoon olive oil
  3. 500g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  4. 1 large portobello mushroom, coarsely chopped
  5. 1 garlic clove, crushed
  6. 2 spring onions, thinly sliced
  7. 1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed, meat shredded
  8. 300g sour cream
  9. 1/2 cup (125ml) salt-reduced chicken stock
  10. 1 tablespoon finely shredded sage
  11. 1 1/2 cups (150g) coarsely grated pizza cheese
  12. Mixed salad leaves, to serve
  13. Flat-leaf parsley leaves, to serve

The instruction how to make Chicken and mushroom pasta bake

  1. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  2. Meanwhile, preheat grill on medium. Heat the oil in a large deep frying pan over medium heat. Cook the pumpkin, stirring, for 5 mins or until just tender. Add the mushroom, garlic and spring onion to the pan. Cook, stirring, for 5 mins or until mushroom is tender. Add the chicken to the pan and cook, stirring, for 2 mins. Add the sour cream and stock to the pan. Bring to the boil.
  3. Add the pasta, sage and half the cheese to the chicken mixture in the pan and toss to combine. Spoon the pasta mixture into a 12-cup (3L) ovenproof dish. Sprinkle with the remaining cheese.
  4. Place under the preheated grill for 3-5 mins or until the cheese melts and is golden brown. Serve with salad leaves and parsley.

Nutritions of Chicken and mushroom pasta bake

calories: 695.729 calories
calories: 30 grams fat
calories: 12 grams saturated fat
calories: 49 grams carbohydrates
calories: 4 grams sugar
calories: 55 grams protein
calories: 1102 milligrams sodium
calories: NutritionInformation

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