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.
Tips
Any leftover roasted vegetables can be used in this recipe.
Replace chicken with chorizo, ham or cooked bacon.
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1
400 g vegetables (mix of eggplant, red onion, courgettes, red and green capsicum) cut into 1-2cm pieces
2
400 g skinless chicken breast, cut into 2cm pieces
3
200 g penne pasta
4
150 g Mainland Egmont Cheese, grated
5
525 g jar HEINZ [SERIOUSLY] GOOD™ Tomato & Basil Pasta Sauce