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Recipe
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Pasta Chicken Bake

4
50 mins

Ingredients

300g pasta shells

1 barbecued chicken

1 tbsp olive oil

2 cloves garlic, crushed 1 leek, chopped

500g jar pasta sauce

1½ cups (180g) frozen peas

250g ricotta

1 cup (120g) grated cheddar cheese

Step by step

  • 20 mins
    Preparation
  • 30 mins
    Cooking
  • 50 mins
    Time total
  • Instructions

    1. Cook pasta according to packet directions; drain; place in a large bowl.

    2. Meanwhile, remove chicken meat from bones and chop into small pieces. Add to pasta.

    3. Heat oil in a medium saucepan over medium heat; add garlic and leek; cook 2-3 minutes or until leek is tender; pour in pasta sauce; bring to the boil; add to pasta; toss gently to combine; spoon into a baking dish; dot with ricotta and sprinkle with cheese. Bake 20-25 minutes or until golden and heated through.

    TIP: For younger babies, simply place in a food processor or blender, thinning down with boiled water for a thinner consistency or mash with a fork for older babies.