Mary Berry’s Quick And Easy Chicken Pasta Bake
As the colder weather approaches in autumn, many people will be looking for some quick and easy comfort foods to keep them warm.
You can never go wrong with a pasta bake, as it is so versatile that you can add whatever you wish to the dish, and can be cooked quickly in less than 30 minutes.
However, cooking legend Mary Berry has shared her “wonderfully comforting” chicken pasta bake which she has said is one of her favourite meals to make for her grandchildren.
This delicious meal can serve six people. Mary Berry first shared the recipe on her show ‘Mary Berry’s Absolute Favourites’ but has also shared it with BBC Food.
Mary said: “Pasta in our house is always the first choice for supper. [My grandchildren] started off with pesto pasta, but now enjoy much more exciting things so this time it is going to be chicken.”
READ MORE: Chef shares ‘specialty’ chilli recipe with unique ingredient
Chicken Pasta Bake Recipe
Ingredients
For the pasta
200g penne pasta
One chopped-up onion
Salt for the water
For the chicken
Three chicken breasts
One tablespoon of paprika pepper
One tablespoon of olive oil
Salt and pepper to taste
For the sauce
50g butter
50g flour
100g of parmesan cheese
One tablespoon of Dijon mustard
Salt and pepper to taste
For the top of the bake
One chopped-up tomato
Leftover parmesan cheese
Kitchen equipment
Pot
Pan
Three-pint oven dish that has been buttered
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Instructions
1. Cook the pasta. To begin, bring a pot of water to boil and add some salt. Then, add the penne pasta and the chopped-up onion to the salted water. Make sure to stir regularly until both the onion and pasta are soft. Once ready, take off the heat, drain the water and leave to the side.
2. Prepare the chicken. Once the pasta is cooking, cut the chicken breasts into strips and place them in a plastic bag. Then, add one the paprika pepper, pepper and salt to the bag, firmly close it and give it a good shake to evenly coat the chicken.
3. Cook the chicken. Add olive oil to a pan and once heated place the coated chicken and cook until golden brown. Once ready, set aside on a plate.
4. Make the sauce. Melt butter in a saucepan and then add the flour to form a paste. Cook for around one minute and then slowly add in the milk and keep stirring until the sauce has thickened. Let it cook for four minutes and then stir in the mustard, salt and pepper. Add the majority of the cheese but set some aside to add to the stop of the bake.
5. Combine and get oven-ready. Add the pasta and onion to the sauce and stir. Pour half the pasta into a three-pint oven-proof dish which has been butter. Then add the chicken for the next layer and then add the rest of the pasta. Sprinkle the parmesan cheese and a chopped-up tomato on top of the pasta.
6. Cook. Set the oven to 200C and allow the pasta to bake for 20 minutes until it becomes “bubbling and crisping on top.”
7. Serve. After it is ready, take out the oven and allow it to cool down for two minutes. Then, your easily made-and delicious pasta is ready to be eaten.
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