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Serves
US | Metric
Ingredients
  • 170 g Fusilli pasta
  • 2 Banana shallots finely diced
  • 100 g Button mushrooms, thinly sliced
  • 3 tbsps 0% fat creme fraiche
  • 2 tbsps Pesto
  • 80 g Grated mozzarella
  • ½ Red onion sliced into rings
  • 2 Chicken breasts
Chicken & Mushroom Pesto Pastabake Chicken & Mushroom Pesto Pastabake

Chicken & Mushroom Pesto Pastabake

Saturday calls for comfort food!

Prep 25 minutes
Total 50 minutes
  • Add the pasta to a pan of boiling water with a splash of olive oil and a pinch of salt. Boil for around 12 minutes until cooked.
  • Add the chicken breasts to a baking tray. Season with a drizzle of olive oil, salt and pepper and bake in the oven at 180℃ For 18-20 minutes.
  • Once cooked, remove from the oven and shred into small pieces.
  • Add the diced shallot to a pan with 1 tbsp of olive oil and gently fry until totally translucent - about 8 minutes.
  • Now add the mushrooms and continue to fry until completely soft - about 10 minutes. Add 2 tbsps of pasta water to the pan and stir.
  • Stir in the creme fraiche and bring to a simmer for 10 minutes before stirring through the pesto. Add a little more pasta water to loosen the sauce if its looking a little thick. Taste and season with salt and pepper if needed.
  • Add the chicken and cook for a further 3-4 minutes.
  • Stir through the pasta before adding to an oven proof dish.
  • Cover in lots of mozzarella and the slices of red onion. Bake for 15 minutes at 180℃ And then finish under the grill for 5 minutes until golden in colour.
Chicken & Mushroom Pesto Pastabake Chicken & Mushroom Pesto Pastabake

Chicken & Mushroom Pesto Pastabake

Saturday calls for comfort food!

favorite
print
like
Prep 25 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 170 g Fusilli pasta
  • 2 Banana shallots finely diced
  • 100 g Button mushrooms, thinly sliced
  • 3 tbsps 0% fat creme fraiche
  • 2 tbsps Pesto
  • 80 g Grated mozzarella
  • ½ Red onion sliced into rings
  • 2 Chicken breasts

  • Add the pasta to a pan of boiling water with a splash of olive oil and a pinch of salt. Boil for around 12 minutes until cooked.
  • Add the chicken breasts to a baking tray. Season with a drizzle of olive oil, salt and pepper and bake in the oven at 180℃ For 18-20 minutes.
  • Once cooked, remove from the oven and shred into small pieces.
  • Add the diced shallot to a pan with 1 tbsp of olive oil and gently fry until totally translucent - about 8 minutes.
  • Now add the mushrooms and continue to fry until completely soft - about 10 minutes. Add 2 tbsps of pasta water to the pan and stir.
  • Stir in the creme fraiche and bring to a simmer for 10 minutes before stirring through the pesto. Add a little more pasta water to loosen the sauce if its looking a little thick. Taste and season with salt and pepper if needed.
  • Add the chicken and cook for a further 3-4 minutes.
  • Stir through the pasta before adding to an oven proof dish.
  • Cover in lots of mozzarella and the slices of red onion. Bake for 15 minutes at 180℃ And then finish under the grill for 5 minutes until golden in colour.