All-in-one Tuscan chicken pasta bake recipe. Tuscan chicken is the dinner trend of the moment and this dish hits all the right notes. Loaded with chicken, pasta, cheese, vegetables and a whole lot of flavour, it’s easy to put together and will satisfy even the hungriest of families. We love it as it’s a great way to use up leftover cooked chicken and make it stretch for another day.
* 300g dried fusilli (spiral) pasta
* 50g butter
* 1 brown onion, finely chopped
* 3 garlic cloves, crushed
* 2 tbsp plain flour
* 4 fresh thyme sprigs, leaves picked
* 300ml carton cooking cream
* 250ml (1 cup) milk
* 280g jar sun-dried tomato strips, drained
* 150g (1 1/2 cups) shredded cooked chicken
* 120g packet baby spinach
* 40g (1/4 cup) pre-grated parmesan
* 155g (1 1/2 cups) pre-grated pizza cheese
3 Method / Steps
Preheat oven to 200C/180C fan forced. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Reserve 125ml (1/2 cup) cooking liquid. Drain.
Melt butter in pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add flour and thyme and stir until combined. Gradually add cream, milk and reserved cooking liquid, stirring constantly, until mixture is smooth and combined. Bring to the boil then cook for 2 minutes or until thickened slightly.
Add tomato, chicken, spinach, parmesan and 55g (1/2 cup) pizza cheese. Season. Cook, stirring, for 2 minutes or until spinach wilts. Transfer to a 2.5L (10 cup) baking dish. Sprinkle with remaining pizza cheese. Bake for 25 minutes or until golden and heated through. Serve.
source – tastecom