About this recipe:A chicken pasta bake is the perfect one-pot dish for an informal party. This one is healthy, hearty and utterly delicious.
250 g penne pasta
salt and freshly ground black pepper
1 tablespoon (15ml) olive oil
1 large onion, chopped
375 g minced chicken
2 × 400 g tins chopped tomatoes with herbs
3 cups frozen, sliced green beans, about 300 g, thawed and drained
3 cups frozen broccoli florets, about 300 g, thawed, drained and chopped
⅔ cup sour cream
½ cup grated parmesan
Directions Prep:15min › Cook:45min › Ready in:1hr
Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain and transfer to a large bowl. Preheat the oven to 180°C.
Meanwhile, heat the oil in a large deep frying pan over a moderate heat, add the onion and cook for 5 minutes, or until softened. Add the chicken to the pan and cook for 4–5 minutes until lightly browned. Stir in the tomatoes and cook for 5 minutes, or until the liquid has reduced by half.
Stir the tomato mixture into the pasta and season with salt and freshly ground black pepper.
Add the beans, broccoli and sour cream to the pasta mixture and stir everything together well.
Spread the mixture in a large, deep baking dish, measuring about 23 × 33 cm. Sprinkle the parmesan over the top.
Bake for 25–30 minutes until golden and slightly crispy on top. Serve hot.