Name: Cheesy Chicken and Roasted Vegetable Pasta Bake
Prep time: 15 min
Cook time: 50 min
Yield: Makes 4
Cuisine: Italian
Ingredients: 400 g vegetables (mix of eggplant, red onion, courgettes, red and green capsicum) cut into 1-2cm pieces; 400 g skinless chicken breast, cut into 2cm pieces; 200 g penne pasta; 150 g Mainland Egmont Cheese, grated; 525 g jar HEINZ [SERIOUSLY] GOOD™ Tomato & Basil Pasta Sauce

The kids won't complain about eating vegetables tonight. This cheesy chicken pasta bake is quick to assemble and a great way to use up leftovers.

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Makes 4

Prep Time 15 minutes

Cook Time 40-50 minutes

Easy

Ingredients

400 g vegetables (mix of eggplant, red onion, courgettes, red and green capsicum) cut into 1-2cm pieces

400 g skinless chicken breast, cut into 2cm pieces

200 g penne pasta

150 g Mainland Egmont Cheese, grated

525 g jar HEINZ [SERIOUSLY] GOOD™ Tomato & Basil Pasta Sauce

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

1. Preheat oven to 200°C. Toss prepared vegetables in a little olive oil. Place in a single layer in a roasting dish. Roast for 15-20 minutes until cooked.

Step 2

2. Heat a dash of oil in a frying pan and stir-fry chicken until cooked.

Step 3

3. Cook pasta in boiling water according to packet directions. Drain. Rinse and drain again. Return pasta to saucepan.

Step 4

4. Add chicken to the pasta along with the roasted vegetables. Add 2/3 of the grated Mainland Egmont Cheese. Pour over HEINZ [SERIOUSLY] GOOD™ Tomato & Basil Pasta Sauce. Stir to mix well. Spoon into an oven-proof dish. Scatter over remaining grated cheese.

Step 5

5. Bake for 15-20 minutes until hot and cheese has melted. Serve with a salad on the side.