Chicken cacciatore pasta bake

Enjoyable Chicken cacciatore pasta bake Recipe

Six of the best? Try this fast, fresh and fabulous dish and see for yourself!
Chicken cacciatore pasta bake
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.


  • 350g penne rigate

  • 575g jar Tuscan garden pasta bake sauce

  • 200g cup mushrooms, halved, sliced

  • 1/2 cup drained pitted kalamata olives, halved

  • 2 1/3 cups shredded barbecued chicken (see note)

  • 1 cup grated parmesan cheese


  • Step 1

    Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain.

  • Step 2

    Return pan to medium heat. Add pasta sauce, mushroom and olives. Bring to the boil. Cook, stirring, for 5 minutes or until mushrooms have softened. Add chicken, 1/4 cup cold water and pasta. Cook, stirring, for 2 to 3 minutes or until heated through. Season with salt and pepper.

  • Step 3

    Preheat grill on medium. Spoon pasta mixture into an 8 cup-capacity flameproof baking dish. Sprinkle with parmesan. Grill for 2 minutes or until golden. Serve.

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