Mary Berry has a range of meal ideas for those struggling to decide on tonight’s dinner, especially when it comes to pasta recipes.
Treat yourself to a simple yet satisfying dish with Mary Berry’s chicken pasta bake an irresistible, cheesy creation brimming with well-seasoned chicken in a luxurious creamy sauce, onions and tomatoes.
Mary Berry shared her culinary wisdom on the BBC website, assuring: “A wonderfully comforting chicken pasta bake, this can be made ahead and will go down really well with the family.”
It’s a breeze to cook, taking mere minutes before a 20-minute bake transforms it into bubbly perfection.
This indulgent and fuss-free recipe is the ideal way to warm the hearts and tummies of children, teens, and grown-ups alike a classic comfort food that’s guaranteed to become a household favourite.
Ingredients
Butter, for greasing
250g penne (or any similar pasta shapes)
One onion, roughly chopped
Three skinless, boneless chicken breasts cut into thin strips roughly the size of your little finger
One tablespoon paprika
Two tablespoons olive oil
Salt and pepper
For the sauce
50g butter
50g plain flour
750ml hot milk
One teaspoon Dijon mustard
100g parmesan cheese, coarsely grated
Two large tomatoes, deseeded and cut into small cubes
Method
Start by preheating your oven to 220C (200C Fan or Gas 7) and buttering your baking dish.
Chop the onion roughly and cook it in a pan of boiling salted water along with the penne pasta, following the instructions on the packet. Once done, drain it, give it a quick rinse under cold water, and put it to one side.
Then cut the chicken breasts into thin slices, put them in a sandwich bag with the paprika seasoning, a bit of salt and pepper, and shake it all together.
Heat a tablespoon of olive oil in a frying pan, then quickly fry the chicken over high heat for two minutes until it’s golden brown and just cooked, before transferring it to a plate with a slotted spoon to rest.
To whip up the pasta sauce, start by melting the butter in a frying pan, then add the flour and stir for about a minute on high heat. Gradually pour in the hot milk that’s been heated up in the microwave for one to two minutes, stirring continuously until you achieve a smooth, thick sauce.
Let the sauce bubble away for about four minutes, then stir in the mustard, half of the parmesan cheese, and season to taste with salt and pepper.
Next, toss in the pasta and onion into the sauce and mix everything together well. Spoon this mixture into your oven dish, then sprinkle the remaining cheese and tomato pieces over the top.
Pop it in the oven for roughly 20 minutes or until the pasta bake is piping hot and has turned a crispy golden brown on top. Once done, remove from the oven and enjoy.
