Chicken & spinach pasta bake with cheese & sour cream
Appliance/Function:
Ingredients
- 1 Brown onion
- 1 Carrot
- 90 grams Cheese grated
- 2 tsp Olive oil
- 450 grams Chicken mince
- 400 grams Crushed tomatoes
- 125 mls Vegetable stock
- 2 tsp Italian herbs
- 2 tsp Honey
- 2 tsp Balsamic vinegar
- 200 grams Pasta penne, fusilli, spiral etc
- 100 grams Baby spinach
- 125 grams Sour cream lite
Instructions
PREP INGREDIENTS
- Bring a large pot of salted water to the boil for the pasta. Peel and finely dice the onion and carrot. Coarsely grate the cheese.
MAKE SAUCE
- Heat oil in a medium-deep frypan over medium-high heat. Cook the onion and carrot, stirring regularly, for 3-4 mins until softened. Add the chicken and cook a further 3-4 mins, until lightly browned. Then add the tomatoes, stock, Italian herbs, honey and balsamic vinegar. Reduce the heat to medium and cook, covered, for 5-8 mins or until slightly reduced. Season with salt and pepper. Remove from the heat.
COOK PASTA & SPINACH
- Meanwhile, preheat the oven to 210°C fan bake. Cook the pasta in the pot of boiling water according to the packet directions. Drain. Return the pasta to the pot, add the spinach and toss to wilt.
COOK PASTA BAKE
- Add the chicken mixture to the pasta and spinach and stir to combine. Transfer to an ovenproof dish. Sprinkle over the cheese and bake for 4-5 mins, until the cheese is melted. Meanwhile, add the sour cream to a nice small bowl.
TO SERVE
- Divide the chicken & spinach pasta bake with cheese between plates. Serve with a good dollop of sour cream.
Nutrition
Calories: 570kcal | Carbohydrates: 57g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 532mg | Potassium: 1321mg | Fiber: 5g | Sugar: 11g | Calcium: 307mg | Iron: 4mg