Chicken And Ratatouille Pasta Bake Recipe

this cheesy chicken and ratatouille pasta bake is freezer friendly and is perfect for a mid week family dinner br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5834691885001 domain taste height 300 width 500 iframe

The ingredient of Chicken And Ratatouille Pasta Bake Recipe

  • 2 tablespoons extra virgin olive oil
  • 300g chicken thigh fillets trimmed thinly sliced
  • 1 brown onion thinly sliced
  • 2 garlic cloves crushed
  • 1 teaspoon dried oregano
  • 1 eggplant chopped
  • 1 red capsicum chopped
  • 2 zucchini chopped
  • 1 2 cup dry white wine
  • 2 tablespoons tomato paste
  • 410g can crushed tomatoes
  • 300g dried rigatoni pasta
  • 1 2 cup pitted kalamata olives
  • 200g piece mozzarella thinly sliced
  • small fresh basil leaves to serve

The Instruction of chicken and ratatouille pasta bake recipe

  • heat oil in a large saucepan over medium heat add chicken onion garlic and oregano cook stirring for 5 minutes or until softened add eggplant capsicum and zucchini cook stirring for 5 minutes or until starting to soften
  • add wine and tomato paste bring to the boil add tomato reduce heat to medium low simmer uncovered for 15 minutes or until vegetables are tender
  • meanwhile preheat oven to 200c 180c fan forced cook pasta in a large saucepan of boiling salted water following packet directions drain
  • add pasta and olives to vegetable mixture toss gently to combine transfer mixture to a 6cm deep 24cm x 32cm baking dish see note top with mozzarella bake for 20 to 25 minutes or until cheese melts and edges of pasta are golden serve sprinkled with basil leaves

Nutritions of Chicken And Ratatouille Pasta Bake Recipe

fatContent: 493 296 calories
saturatedFatContent: 19 6 grams fat
carbohydrateContent: 6 6 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 27 grams protein
sodiumContent: 62 milligrams cholesterol

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