Quick and Easy One-pot Chicken and Pasta Casserole
4
peopleServes
8
minutesPreparation Time
25
minutes Stove TopCooking Time
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 rashers middle bacon, chopped
- 500 g chicken breast, cut into bite sized pieces
- 1 litre boiling water
- 250 g orecchiette dry pasta
- 1 x 40 g sachet McCormick Slow Cookers Country Chicken Casserole Recipe Base
- 100 g baby spinach leaves
- ⅓ cup (80 mL) cream
- To Serve
- cracked black pepper
- ¼ cup finely grated Parmesan cheese
Directions
- Heat oil in a large, deep, frying pan with lid over MED- HIGH heat. Add onion and bacon and cook 5 – 6 minutes stirring occasionally until browned. Transfer to a plate, set a side. Add chicken to the pan and cook for 2-3 minutes or until browned. Transfer and set aside with onion mixture.
- In the same pan add boiling water, cover and bring back to the boil. Add orecchiette pasta, cover and return to the boil. Reduce heat and cook, stirring occasionally for 8 minutes.
- Stir contents of the recipe base sachet and the chicken mixture into pasta. Continue cooking a further 5 minutes or until pasta is tender and chicken cooked through.
- Stir spinach and cream through pasta mixture until the spinach is wilted. Serve pasta with black pepper and grated Parmesan cheese.
Recipe Tip
How to Incorporate Leftovers to #UseItUp
· After browning chicken, add raw leftover veggies to pan like zucchini, Brussel sprouts, silverbeet, kale, broccoli, cauliflower or capsicum and cook for 5-7 min or until tender. If leftover veggies are already cooked, add to pasta in Step 3 and cook for a further 5-7 min or until veggies are heated through.
· Replace chicken breast with leftover chicken sausages, chicken mince or chicken schnitzel. If already cooked, add protein to pan with recipe base in Step 3. If protein is raw, cook in pan until browned in Step 1.
· Replace pasta with any leftover cooked rice – toss through sauce in step 3.
· Add leftover frozen peas to sauce in Step 4 with spinach and cream.
#MyMcCormickCreation
