Baked penne with sage chicken, chestnut mushrooms and leeks
Looking for a simple, no-nonsense chicken pasta bake recipe? Look no further, this delicious recipe with mushrooms, sage and leeks (and plenty of cheese) of course, is full of herbs and vegetables, making for a perfect weekday dinner.
* For a meat-free version: use a tea towel to gently press the water out of the tofu block. Cut into cubes and saute in olive oil, with the sage in the same way as above. Cook for 5-6 minutes in the pan, taking care not to break or crumble the tofu. Add the vegetables when the cubes start to brown and crisp up.
Recipe information
Yield
Serves 3-4
Ingredients
Preparation
Method
Step 1
Prepare a baking dish and preheat your oven to 200C
Step 2
Bring a large pan of salted water to a rolling boil and cook your pasta over a medium heat for 10-12 minutes.
Step 3
While the pasta is boiling, heat 1-2 tablespoons of olive oil in a large frying pan or skillet and add the diced chicken and ⅔ of the sage and cook on medium for 4-5 minutes. Turn the heat down to medium low as the chicken cooks and add the onion, garlic, leeks and mushrooms, season well with salt and pepper. Squeeze in the lemon juice and leave to sauté. Cover with a lid for a further 5-6 minutes until the chicken is cooked through and the vegetables have softened. Turn off the heat and set aside.
Step 4
When the pasta is cooked, drain and add to the skillet with the chicken and veg. Grate a generous amount of parmesan into the pasta and add the chopped parsley. Stir and transfer to your baking dish.
Step 5
Spread out evenly and add thyme leaves, sprigs and more fresh sage to the top. Garnish with parmesan shavings and a drizzle of olive oil. Place on the middle shelf of the oven and bake for 35 minutes, or until the top is crisp and golden.
Step 6
Leave to cool for 3-5 minutes before serving. Enjoy!
