Perk up your poultry with our top chicken dinners. We’ve got you covered whether it’s a traditional roast, a flavorful curry or a comforting casserole.
Ingredients
4 tbsp olive oil
1 onion (finely chopped)
2 garlic cloves (crushed)
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken (breasts, sliced into strips)
300g penne
70g mature cheddar
50g grated mozzarella
½ small bunch of parsley (finely chopped)
Method
Heat 2 tablespoons of oil in a pan over medium heat. Sauté the onion gently for 10-12 minutes until softened. Add the garlic and chilli flakes, cooking for an additional minute. Stir in the tomatoes and sugar, then season to taste. Let it simmer uncovered for about 20 minutes, or until the mixture thickens. Finally, fold in the mascarpone until well combined.
Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Season the chicken, then cook for 5-7 minutes, turning occasionally, until the chicken is fully cooked and no longer pink in the center.
Preheat the oven to 220°C (200°C fan/gas mark 7). Cook the penne according to the package instructions, then drain and toss it with the remaining oil. Transfer the pasta to a medium-sized ovenproof dish. Mix in the chicken and pour the sauce over the top. Sprinkle with cheddar, mozzarella, and parsley. Bake for 20 minutes, or until the top is golden brown and the dish is bubbling.
6
servings30
minutes46
minutes1
hour16
minutesPerk up your poultry with our top chicken dinners. We've got you covered whether it's a traditional roast, a flavorful curry or a comforting casserole.
Ingredients
4 tbsp olive oil
1 onion (finely chopped)
2 garlic cloves (crushed)
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken (breasts, sliced into strips)
300g penne
70g mature cheddar
50g grated mozzarella
½ small bunch of parsley (finely chopped)
Method
- Heat 2 tablespoons of oil in a pan over medium heat. Sauté the onion gently for 10-12 minutes until softened. Add the garlic and chilli flakes, cooking for an additional minute. Stir in the tomatoes and sugar, then season to taste. Let it simmer uncovered for about 20 minutes, or until the mixture thickens. Finally, fold in the mascarpone until well combined.
- Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Season the chicken, then cook for 5-7 minutes, turning occasionally, until the chicken is fully cooked and no longer pink in the center.
- Preheat the oven to 220°C (200°C fan/gas mark 7). Cook the penne according to the package instructions, then drain and toss it with the remaining oil. Transfer the pasta to a medium-sized ovenproof dish. Mix in the chicken and pour the sauce over the top. Sprinkle with cheddar, mozzarella, and parsley. Bake for 20 minutes, or until the top is golden brown and the dish is bubbling.
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