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Dinner for 8

Chicken Tomato Pasta Bake

Chicken, tomatoes, and pasta bake under mozzarella and Parmesan in a creamy tomato sauce until bubbling.

$1.53per serving $
40 minstart to table
8servings

ItalianBudgetFamilyDinnersSummer

Ingredients

  • 2 cups washed and hulled cherry tomatoes
  • 1 lb pack of pasta
  • 2 tsp olive oil
  • 1 brown onion
  • 2 cloves garlic
  • 1 lb skinless and boneless chicken thighs or breast
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp dried parsley flakes
  • 1 tbsp vegetable stock powder
  • 1 pinch salt to season
  • 24 oz bottle of passata
  • 2 tbsp tomato paste
  • 1 cup skim/low fat milk
  • 2 tbsp cornflour/cornstarch + 1/4 cup water
  • 1 cup light mozzarella cheese
  • 1/4 cup grated parmesan cheese

Steps

  1. Heat the oven to 425 F, toss the cherry tomatoes with olive oil, and roast them in a 9-by-13-inch baking dish for 10 minutes.
  2. Boil the pasta in salted water until just tender, then drain it.
  3. Cook chopped onion, garlic, and chicken in a large skillet over medium heat until the chicken reaches 165 F.
  4. Stir in oregano, basil, parsley, stock powder, passata, tomato paste, and milk, then simmer for 5 minutes.
  5. Mix the cornstarch with water, stir it into the sauce, and cook for 2 minutes until slightly thickened.
  6. Combine the pasta, sauce, and roasted tomatoes in the baking dish, top with mozzarella and Parmesan, and bake at 425 F for 12 minutes.

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