Tenderstem® pasta bake

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Recipe

Created by Laura Hudd

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  • Created by Laura Hudd
  • 10 mins preparation
  • 25 mins cooking
  • Serves 3

A lighter alternative to the much-loved pasta bake – packed with chicken, pesto, sun-dried tomatoes and, of course, Tenderstem®.

Ingredients
  • 500g fresh pasta
  • 125g tenderstem
  • 260g roasted chicken
  • 2-3 sundried tomatoes
  • 2 tablespoons garden peas
  • 1 large onion
  • 1 clove garlic
  • 200g red pesto
  • 330g crème fraiche
  • 1 jar of passata
  • Glass of white wine
  • Olive oil
  • Breadcrumbs / mozzarella (optional)
Method
  1. Pre-heat the oven at 200 degrees

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  2. Heat 1 tablespoon of olive oil in a frying pan and quickly fry the chicken, onion and garlic until the chicken is golden brown

  3. Add the white wine and simmer for around 1 minute

  4. Take the pan off the hob and add in the Tenderstem®, peas, tomatoes, red pesto, passata and crème fraiche

  5. Place the combined ingredients in a pre-heated oven dish

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  6. Top with mozzarella or breadcrumbs if desired

  7. Bake for 25 minutes, or until bubbling

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