A hearty chicken and tomato pasta bake. “Protein” describes the ingredients, not a calculated nutrition claim.
New cookbook version · Serves 6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 400 g pasta
- 700 g chicken breast, diced
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 700 g tomato passata
- 1 tsp dried oregano
- 100 ml water
- 150 g baby spinach
- 150 g grated mozzarella
- 40 g Parmesan
- Salt and pepper
Method
- Heat oven to 180°C fan-forced. Cook pasta 2 minutes less than packet directions and drain.
- Season chicken. Brown in oil in a wide pan, then remove.
- Soften onion for 5 minutes and add garlic for 30 seconds. Add passata, oregano and water; simmer for 10 minutes.
- Return chicken and simmer until it reaches 74°C. Stir in spinach to wilt.
- Combine sauce and pasta in a baking dish. Scatter with mozzarella and Parmesan.
- Bake for 20–25 minutes until bubbling and golden. Rest for 5 minutes before serving.