Roasted tomato & chicken pesto pasta bake
Please log in to save or rate.
Time to make:
1 hr 10 mins (Hands-on time: 10 mins, Cooking time: 60 mins)
$3.60 per serve
(at time of publication)
Full ingredients list:
250g gluten-free red lentil pasta (see Cook’s tip)
1 teaspoon gluten-free, reduced-salt chicken stock powder
50g baby spinach
2 bunches broccolini, trimmed
500g skinless chicken thigh fillets, trimmed, halved
1 x 250g punnet cherry tomatoes, halved
6 thin slices prosciutto, torn
2–3 tablespoons dairy-free, gluten-free basil pesto
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 180°C. Place pasta in a 26 x 34 x 7cm heavy baking dish. Pour over 2 cups of boiling water. Sprinkle over stock powder. Cover tightly with foil. Bake for 30 minutes.
2 Remove the foil; add spinach, broccolini, chicken and tomatoes. Spray with oil and season with pepper. Bake uncovered for 15 minutes. Add prosciutto. Bake for a further 10–15 minutes.3 Drizzle the pasta bake with pesto and serve immediately.
Find lentil pasta in the pasta aisle at the supermarket.
About this recipe
First published: June 2019