All Recipes

Cheesy chicken and roasted vegetable pasta bake

Prep

0-15 mins

Total

55 MIN

Servings

4 Servings

Ingredients

400 g

Vegetables (mix of eggplant, red onion, courgettes, red and green capsicum) cut into 1-2cm pieces

400 g

Skinless chicken breast, cut into 2cm pieces

200 g

Penne pasta

150 g

Mainland egmont cheese, grated

525 g

Jar Heinz [seriously good™ tomato & basil pasta sauce

Instructions

Step 1

Preheat oven to 200°C. Toss prepared vegetables in a little olive oil. Place in a single layer in a roasting dish. Roast for 15-20 minutes until cooked.

Step 2

Heat a dash of oil in a frying pan and stir-fry chicken until cooked.

Step 3

Cook pasta in boiling water according to packet directions. Drain. Rinse and drain again. Return pasta to saucepan.

Step 4

Add chicken to the pasta along with the roasted vegetables. Add 2/3 of the grated Mainland Egmont Cheese. Pour over HEINZ [SERIOUSLY] GOOD™ Tomato & Basil Pasta Sauce. Stir to mix well. Spoon into an oven-proof dish. Scatter over remaining grated cheese.

Step 5

Bake for 15-20 minutes until hot and cheese has melted. Serve with a salad on the side.

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