Recipe

Chicken and risoni pasta bake

Creamy, cheesy and deeply comforting, this chicken and risoni pasta bake is a great dish to pull out when you're feeding lots of people.

  • 1 hr cooking
  • Serves 4
  • Print
    Print

Ingredients

Chicken and risoni pasta bake
  • 1 tablespoon olive oil
  • 1 brown onion (80g), sliced thinly
  • 3 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 2 1/2 cup (625ml) water
  • 410 gram (13 ounces) canned crushed tomatoes
  • 1 cup (220g) risoni pasta
  • 3 cup (480g) shredded barbecued chicken
  • 1/2 cup (75g) semi-dried tomatoes without oil
  • 3/4 cup (180ml) pouring cream
  • 1 cup (120g) frozen baby peas
  • 50 gram (1½ ounces) baby spinach leaves
  • 1 1/2 cup (180g) coarsely grated cheddar
  • 1/2 cup coarsely chopped fresh flat-leaf parsley

Method

Chicken and risoni pasta bake
  • 1
    Preheat oven to 180°C/375°F. Oil a 3-litre (12-cup) ovenproof dish.
  • 2
    Heat oil in a large frying pan over medium heat;cook onion and garlic, stirring, 4 minutes or until onion softens. Add wine; bring to the boil. Boil, uncovered, until liquid is reduced by half. Stir in the water, crushed tomatoes and pasta; bring to the boil.
  • 3
    Place chicken and semi-dried tomatoes in dish. Pour pasta mixture over chicken. Bake 15 minutes.
  • 4
    Increase oven to 200°C/400°F. Stir cream, peas and spinach into pasta mixture; season to taste. Top with combined cheddar and parsley. Bake a further 20 minutes or until browned. Stand 10 minutes before serving.

Notes

This bake is quite liquid when it first comes out of the oven; it will thicken a little on standing. You need to buy a large barbecued chicken weighing about 900g (1¾ pounds) for the amount of chicken required for this recipe. This recipe can be made up to 2 days ahead. Cover, then refrigerate until required.

More From Women's Weekly Food