Green Chicken Pasta Bake Recipes

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Steps:

• In a sauce pan heat chicken stock, salsa verde and cut cream cheese into small pcs. and add to liquid. Stir or whisk occasionally to break down cream cheese as much as possible. If it does not all melt down, no problem.
• Chop cooked chicken into bite size pcs.
• Meanwhile boil pasta according to package directions, except remove about 2 min sooner while still al dente and drain and rinse with cool water. Once cooled, place in large bowl or pot and add chicken, green chiles and grated cheeses and mix together.
• Pour liquid into bowl with pasta and mix well.
• OVEN method: Spray a 9 x 13 baking dish with non stick spray oil. Place pasta mix in dish, top with extra grated cheese and bake at 400° for 20 min or until cheese has melted. Allow to cool about 20 min. before serving. Garnish with pico de gall. Serve with Sour Cream.
• ELECTRIC skillet method: You can also use an elec. skillet. Just spray sides and bottom, pour pasta in, top with extra grated cheese and place on simmer. It will only take about 15 min. for cheese to melt, and it's done! Garnish with sour cream and/or pico de gallo.

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until tender and starting to brown. Stir in garlic; cook about 30 seconds or until fragrant.
• Add water, salsa verde, green chiles, uncooked pasta and taco seasoning mix; heat to simmering. Reduce heat to medium-low; cook uncovered 13 to 18 minutes, stirring occasionally, until most of liquid has been absorbed.
• Stir in cream cheese and 3/4 cup of the shredded cheese until melted. Stir in chicken; cook 2 to 3 minutes, stirring constantly, until heated through. Top with remaining 1/4 cup shredded cheese, the cilantro, tomatoes and green onion before serving.

Steps:

• Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
• Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
• Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• Heat oil in a skillet over medium heat; add onion and green pepper. Cook and stir until soft, 5 to 7 minutes; remove from skillet. Place chicken into the skillet; cook and stir until no longer pink, 7 to 10 minutes.
• Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat: cook until cream cheese is melted, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine ziti, chicken, salsa mixture, black beans, corn, and onion mixture in a large bowl. Add 8 ounces Cheddar cheese; mix until combined. Pour into a baking pan.
• Bake in the preheated oven for 20 minutes. Remove from oven; top with remaining Cheddar cheese. Bake until cheese is melted, about 10 minutes.

Steps:

• Combine all ingredients, EXCEPT for 1 cup monterey jack and 1 cup sharp cheddar, in a large bowl. Pour into greased 11x13 casserole dish.
• Top casserole with remaining cheeses.
• Bake at 350 degrees for 30 minutes or warmed through.

Steps:

• Cook pasta according to package directions, adding green beans during the last 2 minutes. Meanwhile, in a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, saute red peppers and garlic in remaining oil for 1 minute. , Stir in the broth, 1/2 cup milk, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until slightly thickened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Return to the pan., Add chicken to the pepper mixture. Combine cornstarch and remaining milk until smooth; gradually stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain pasta mixture; toss with sauce. Sprinkle each serving with 1 tablespoon cheese.