Baked Chicken & Mushroom Penne
Easy to assemble casserole that is filling. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken breasts, boneless and skinless, cubed
- 3 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 green chili, deseeded and finely chopped, optional
- 250 grams button mushrooms, sliced
- 2 cups chicken stock, homemade, canned, or made from powder
- 2 tablespoons corn flour
- 1/2 cup cream
- 1 tablespoon fresh thyme, OR 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon mustard powder
- 1 teaspoon lemon juice
- salt and pepper, to taste
- 500 grams Penne pasta, cooked, follow package instructions
Topping
- 3 tablespoons breadcrumbs, OR make from a shortcut on this site
- 1/2 teaspoon paprika
- 1 cup Cheddar cheese, shredded
Instructions
- Preheat oven to 180° C.
- In a large frying pan, heat oil. Add chicken, and sauté for about 3 – 4 minutes, turn over half way during the cooking time, remove chicken and set aside.
- Add onion and chili to the pan and sauté until onions are translucent, the add mushrooms and fry gently for a further 2 – 3 minutes.
- Return the chicken to the mixture, then add chicken stock. Simmer for a further 8 – 10 minutes.
- Make a smooth paste with the corn flour and cream, reduce the heat, and add corn flour paste to the chicken, stir through until sauce is smooth and has thickened. Add thyme, paprika, mustard powder, and lemon juice, and mix through. Season to taste with salt and pepper.
- In a large bowl, mix together the pasta and chicken mixture, pour into a greased ovenproof dish.
- Sprinkle with breadcrumbs mixed with paprika, and then top with shredded cheese. Bake for 20 minutes, or until cheese is golden in color.
Notes
500 grams (1 pound) of chicken breasts is minimum, other ingredients are either on hand or very low cost as well. Well under $1 per person.
Shortcut: Breadcrumbs.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
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