Baked Pasta al Pomodoro with Marinated Chicken
This easy Baked Pasta al Pomodoro is a quick, family-friendly dinner with rich tomato flavour and melty cheese. Perfect for a cosy night in. Ready in 25 minutes!
Serves: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Ingredients:
• 1 box (500g) Barilla Penne Rigate
• 1 jar (400g) Barilla Pasta Sauce Pomodoro E Datterini
• 1 chicken breast, diced
• 1L Mrs Rogers Organic Chicken Stock Liquid
• 20g Egmont Manuka Honey Multifloral Mgo 50 Plus
• 2 cloves of garlic, chopped
• 250g mushrooms, sliced
• 200g baby spinach
• 100g Parmigiano Reggiano cheese, grated
• 80ml Extra Virgin Olive Oil
Instructions:
1. Prepare the pasta: Bring a large pot of salted water (7g salt per 1L of water) to a boil. Cook Barilla Pasta for 11 minutes. Drain and set aside.
2. Cook the chicken: In a large frying pan, heat half the olive oil over medium heat. Add chopped garlic and sauté until fragrant. Add diced chicken breast and cook until lightly browned. Pour in chicken stock and simmer until the chicken is fully cooked and liquid is mostly reduced (about 10 minutes). Stir in honey. Season with salt and pepper to taste.
3. Prepare the vegetables: In a separate pan, heat the remaining olive oil. Sauté mushrooms for 4–5 minutes . Add spinach and cook until just wilted. Combine with chicken mixture.
4. Assemble the bake: In a large bowl, mix the cooked pasta with the Barilla Pomodoro E Datterini sauce and the chicken–vegetable mixture. Transfer to a baking dish.
5. Bake: Sprinkle Parmigiano Reggiano over the top. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, until golden and bubbling.
6. Serve: Serve hot, garnished with extra cheese if desired.
