Chicken and mushroom pasta bake

Chicken and mushroom pasta bake


The ingredient of Chicken and mushroom pasta bake

  1. 375g fusilli
  2. 1 tablespoon olive oil
  3. 500g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  4. 1 large portobello mushroom, harshly roughly chopped
  5. 1 garlic clove, crushed
  6. 2 spring onions, thinly sliced
  7. 1 Coles RSPCA arranged fixed Hot Roast Chicken, skin and bones removed, meat shredded
  8. 300g cutting cream
  9. 1/2 cup (125ml) salt-reduced chicken increase
  10. 1 tablespoon finely shredded sage
  11. 1 1/2 cups (150g) coarsely grated pizza cheese
  12. polluted salad leaves, to facilitate
  13. Flat-leaf parsley leaves, to promote

The instruction how to make Chicken and mushroom pasta bake

  1. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  2. Meanwhile, preheat grill regarding medium. Heat the oil in a large deep frying pan on top of higher than medium heat. Cook the pumpkin, stirring, for 5 mins or until just tender. amass the mushroom, garlic and spring onion to the pan. Cook, stirring, for 5 mins or until mushroom is tender. ensue the chicken to the pan and cook, stirring, for 2 mins. mount up the sour cream and gathering to the pan. Bring to the boil.
  3. mount up the pasta, sage and half the cheese to the chicken fusion in the pan and toss to combine. Spoon the pasta incorporation combination into a 12-cup (3L) ovenproof dish. Sprinkle later the enduring surviving cheese.
  4. Place frozen the preheated grill for 3-5 mins or until the cheese melts and is golden brown. foster afterward salad leaves and parsley.

Nutritions of Chicken and mushroom pasta bake

fatContent: 695.729 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 49 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 55 grams protein

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