Creamy Chicken and Tomato Pesto Pasta Bake by Sugar Salt Magic
30
240g (3 level cups) dry pasta (like penne or rigatoni)
2 large chicken breasts, sliced
1 tablespoon paprika
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic
2 tablespoons olive oil
1 small capsicum, diced
1 small tin champignons
50g butter
1 ½ tablespoons flour
2 cups milk
40g cheddar, grated
40g mozzarella, grated
30g parmesan, finely grated
3 tablespoons tomato pesto
Chopped parsley to serve
2 large chicken breasts, sliced
1 tablespoon paprika
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic
2 tablespoons olive oil
1 small capsicum, diced
1 small tin champignons
50g butter
1 ½ tablespoons flour
2 cups milk
40g cheddar, grated
40g mozzarella, grated
30g parmesan, finely grated
3 tablespoons tomato pesto
Chopped parsley to serve
Preheat the oven to 200C / 400F (180C fan forced).
Boil 2 litres water, then add a tablespoon of salt and the dry pasta. Boil for the length of time suggested on the packet until the pasta is just al dente....
See the full directions on my site
See the full directions on my site
Nutritions
Calories
54492
Sodium
3201mg
133% DV
Fat
2327g
3580% DV
Protein
1804g
3609% DV
Carbs
2289g
778% DV
Fiber
1023g
4093% DV
