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Cheesy Chicken and Pasta Bake with Avocado Salsa
Cheesy Chicken and Pasta Bake with Avocado Salsa
- 250 g pkt Barilla Red Lentil Penne
- 1 tbsp extra virgin olive oil
- 1 red onion (finely chopped)
- 1 red capsicum (deseeded, finely chopped)
- 1 green capsicum (deseeded, finely chopped)
- 3 garlic cloves (crushed)
- 2 tsp ground cumin
- 2 tbsp chipotle in adobo sauce
- 500 g chicken mince
- 400 g can cherry tomatoes
- 250 ml 1 cup passata
- 1 tbsp dried oregano leaves
- 200 g 2 1/2 cups coarsely grated cheddar
- Sour cream (to serve (optional))
Avocado salsa
- 1 avocado (coarsely chopped)
- 2 large radishes (quartered)
- 1/3 cup fresh coriander leaves
- 2 green shallots (thinly sliced)
- 1 lime (juiced)
- Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
- Meanwhile, heat oil in a large non-stick frying pan over high heat. Add onion and capsicum. Reduce heat to medium-low. Cook, stirring for 5 minutes or until vegetables are tender. Add garlic. Cook, stirring, for 1 minute or until aromatic. Add cumin and chipotle. Stir to coat.
- Add chicken. Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Add tomatoes, passata, oregano and 250ml (1 cup) water. Season, cover and simmer for 15 minutes or until liquid has reduced slightly. Stir in pasta and 80g (1 cup) cheddar.
- Preheat oven to 200C/180C fan forced. Grease a 20 x 28cm baking dish. Add mixture. Press down. Top with remaining cheddar. Bake for 25 minutes or until golden. Set aside for 10 minutes to rest.
- Meanwhile, to make salsa, combine all ingredients in a bowl.
- Top pasta bake with salsa and sour cream, if using. Season.
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