Name: Creamy Alfredo Chicken Pasta Bake
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g farfalle pasta; 1 Tbsp olive oil; 600 g chicken breast fillets, trimmed, cut into 2cm pieces; 150 g shortcut bacon, chopped; 3 cloves garlic, crushed; ½ cup dry white wine; 300 ml tub light cooking cream; 1 chicken stock cube, crumbled; 1 cup frozen peas; ¼ cup finely chopped fresh chives; 1 ½ cups grated cheese; salt, to taste; pepper, to taste

This pasta bake is incredibly easy (and cheesy!) and serves the entire family.

Ingredients

250 g farfalle pasta

1 Tbsp olive oil

600 g chicken breast fillets, trimmed, cut into 2cm pieces

150 g shortcut bacon, chopped

3 cloves garlic, crushed

½ cup dry white wine

300 ml tub light cooking cream

1 chicken stock cube, crumbled

1 cup frozen peas

¼ cup finely chopped fresh chives

1 ½ cups grated cheese

salt, to taste

pepper, to taste

Method

1.Grease a round oven-proof dish (10-cup capacity).

2.Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well.

3.Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring, for about 3 minutes, or until browned. Remove.

Add bacon to same hot pan. Cook, stirring occasionally, for about 3 minutes, or until crisp. Stir in garlic. Add wine. Bring to boil. Stir in combined cream, stock cube and ½ cup water. Return to a boil. Gently boil for about 2 minutes, or until slightly thickened.

5.Remove pan from heat. Stir in chicken, pasta, peas, chives and 1 cup of the cheese. Season.

6.Spoon into prepared dish. Sprinkle with remaining cheese.

7.Cook in a hot oven (200C) for about 20 minutes, or until golden brown. Serve.

New Idea team