Chicken and Balsamic Pasta Bake

published on 25 September, 2017 at 15:28
Ingredients
2 Chicken Breasts (approx. 400g).
1 Onion (approx. 150g).
2 Carrot (approx 150g).
1 Stick Celery (approx 75g)
4 Garlic Cloves.
250g Tortiglioni Pasta (Sub for Penne or Rigatoni).
2 Tbsp Neutral Cooking Oil.
400g Can Chopped Tomatoes.
1 Tsp Dried Oregano.
½ Tsp Dried Thyme.
200g Gouda Cheese.
75g Baby Spinach.
75ml Balsamic Vinegar

Instructions:
Dice the chicken into 1.5cm dice.
Finely dice the onion.
Finely slice the celery.
Cut the carrot in to quarters and finely slice.
Finely slice the garlic.
Cook the pasta in boiling salted water for 1 minute less than the packet says, this should keep it nicely al dente.
Heat a frying pan over a medium high heat and add one tablespoon of cooking oil.
Add the chicken and fry until a little golden.
Remove from the pan and set aside.
Reduce to a medium heat add the remaining tablespoon of oil.
Add the onion, carrots and celery and fry for 5 minutes until softened.
When softened add the garlic and cook for a further 60 seconds.
Return the chicken to the pan stir, then add the Balsamic vinegar and reduce by half.
Add the canned tomatoes and stir followed by the dried oregano and thyme and cook for 5 minutes.
Now transfer the chicken and sauce to a pan with the pasta and a little of the pasta cooking liquid (a couple of table spoons).
Stir in 125 grams of the cheese and the spinach.
Transfer to a 2 litre casserole dish and top with the remaining cheese.
Bake in the oven at 200°C of 400°F for 15-20 minutes or until crispy and golden.
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