Chicken And Ratatouille Pasta Bake Recipe

Written By zizi

HealthyFoodRecipe - This cheesy chicken and ratatouille pasta bake is freezer friendly and is perfect for a mid week family dinner

The ingredient of Chicken And Ratatouille Pasta Bake Recipe

2 tablespoons extra virgin olive oil
300 g chicken thigh fillets trimmed thinly sliced
1 brown onion thinly sliced
2 garlic cloves crushed
1 teaspoon dried oregano
1 eggplant chopped
1 red capsicum chopped
2 zucchini chopped
1 2 cup dry white wine
2 tablespoons tomato paste
410 g can crushed tomatoes
300 g dried rigatoni pasta
1 2 cup pitted kalamata olives
200 g piece mozzarella thinly sliced
small fresh basil leaves to serve

The Instruction of chicken and ratatouille pasta bake recipe

heat oil in a large saucepan over medium heat add chicken onion garlic and oregano cook stirring for 5 minutes or until softened add eggplant capsicum and zucchini cook stirring for 5 minutes or until starting to soften
add wine and tomato paste bring to the boil add tomato reduce heat to medium low simmer uncovered for 15 minutes or until vegetables are tender
meanwhile preheat oven to 200c 180c fan forced cook pasta in a large saucepan of boiling salted water following packet directions drain
add pasta and olives to vegetable mixture toss gently to combine transfer mixture to a 6cm deep 24cm x 32cm baking dish see note top with mozzarella bake for 20 to 25 minutes or until cheese melts and edges of pasta are golden serve sprinkled with basil leaves

Nutritions of Chicken And Ratatouille Pasta Bake Recipe

calories: 493 296 calories
calories: 19 6 grams fat
calories: 6 6 grams saturated fat
calories: 45 grams carbohydrates
calories: n a
calories: n a
calories: 27 grams protein
calories: 62 milligrams cholesterol
calories: 540 milligrams sodium
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