Chicken and stuffing pasta bake
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
816
Fat
46g
Saturated Fat
25.1g
Carbs
70.4g
Sugars
35.2g
Protein
31.3g
Fibre
3.1g
Sodium
0.8g
Ingredients
25 g butter
1 onion, finely diced
100 g white breadcrumbs
1 tbsp freshly chopped sage
Salt and freshly ground pepper
50 g butter
1 onion, finely diced
1 tbsp olive oil
4 chicken fillets, diced
Salt and pepper
500 ml chicken stock
200 ml cream
2 tbsp freshly chopped sage leaves
2 tsp wholegrain mustard
100 g frozen peas
200 g cooked pasta
Method
  1. For the stuffing, melt the butter in a pan, add the onions and cook for a few minutes until softened but not coloured.
  2. Place the breadcrumbs in a bowl with the onion and butter mixture, and the sage. Mix well to combine, season to taste and leave to one side.
  3. Preheat the oven to 200°C/gas mark 6.
  4. For the filling, add half the butter to a large oven-proof dish or saucepan and fry the onions over a medium heat for a few minutes until soft. Remove to a plate.
  5. Add the rest of the butter and the olive oil to the saucepan then add the diced chicken. Season with salt and pepper. Brown the chicken on each side and cook through, which takes about 10 minutes.
  6. Add the stock, cream, sage and wholegrain mustard. Return the cooked onions to the saucepan and add the frozen peas.
  7. Bring to a boil, then simmer for a few minutes.
  8. Stir in the cooked pasta until it is evenly coated then top with the stuffing.
  9. Place the dish/saucepan on a baking tray in the preheated oven for 20-25 minutes, until the top is golden brown and the mixture bubbling hot.
  10. Serve with a green salad.