Baked pasta with vegetables and chicken breast

Name: Baked pasta with vegetables and chicken breast
Ingredients: 300 g penne; 2500 ml water; 1 tablespoon salt for the pasta water; 3 tablespoons oil; 2 medium onions (300 g); 2 medium carrots (120 g); 6 medium mushrooms (150 g); 1 small zucchini (200 g); 2 medium tomatoes (240 g); 350 g boneless chicken breast; 100 ml water; 300 g peeled tomatoes; 5-6 tablespoons homemade tomato purée; 2 teaspoons basil; 100 ml water; 1/2 teaspoon salt for the sauce; 1/2 teaspoon ground pepper; 3 garlic cloves; 1 tablespoon oil for greasing the dish; 300 g feta; 2 tablespoons olive oil; 15 g fresh parsley

Pasta/Pizza - Baked pasta with vegetables and chicken breast by Janeta M. - Recipia

Baked pasta with vegetables and chicken breast needs a well-reduced sauce so the pasta doesn't turn watery. The tomatoes, zucchini, mushrooms and chicken are then baked with penne and feta, and the cheese browns lightly on top. I serve it in small portions, with feta and parsley on each. Prep: 20 minutes. Cook: 60 minutes. Rest: 0 minutes. Total time: 80 minutes. Serves: 4. About 865 kcal and 44 g of protein per serving.

Ingredients

300 g penne
2500 ml water
1 tablespoon salt for the pasta water
3 tablespoons oil
2 medium onions (300 g)
2 medium carrots (120 g)
6 medium mushrooms (150 g)
1 small zucchini (200 g)
2 medium tomatoes (240 g)
350 g boneless chicken breast
100 ml water
300 g peeled tomatoes
5-6 tablespoons homemade tomato purée
2 teaspoons basil
100 ml water
1/2 teaspoon salt for the sauce
1/2 teaspoon ground pepper
3 garlic cloves
1 tablespoon oil for greasing the dish
300 g feta
2 tablespoons olive oil
15 g fresh parsley

Preparation

1. Peel the zucchini and cut it into cubes. Slice the mushrooms, cut the carrots into julienne strips and slice the onions thinly. Peel the two fresh tomatoes and cut them into larger pieces; cube the chicken breast and slice the garlic. 2. Heat 3 tablespoons of oil in a pan and cook the onion and carrot for 3 minutes, until slightly softened. 3. Add the mushrooms, zucchini, fresh tomatoes and chicken. Cook for 8 minutes, stirring, until the chicken is no longer pink on the outside. Pour in 100 ml of water and let it reduce for 5 minutes, until only a little liquid remains. 4. Blend the 300 g of peeled tomatoes until smooth. Add them to the pan along with the homemade tomato purée, basil, 100 ml of water, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Simmer the sauce for 8 minutes, then add the garlic and take the pan off the heat. 5. Cook the penne in 2500 ml of water with 1 tablespoon of salt for 11 minutes, then drain in a colander. 6. Heat the oven to 190°C. Grease an ovenproof dish with 1 tablespoon of oil, add the pasta and pour the sauce over it. Cut the feta into cubes and arrange it on top of the pasta, then drizzle with the olive oil. 7. Bake for 25 minutes, until the feta starts to brown. Sprinkle with the finely chopped parsley before serving.

Notes

For a fasting-friendly version, leave out the chicken and replace the feta with 300 g of tofu; feta contains dairy, and regular wheat pasta contains gluten. A small zucchini weighing about 200 g and firm, fresh mushrooms will cook in the time given; if the zucchini is larger, cut the cubes smaller. Fresh tomatoes can be very juicy, so let the sauce reduce until there is no longer a thin layer of water on the surface. Homemade tomato purée varies in saltiness, so add the salt gradually and taste before pouring the sauce over the pasta. For the 300 g of peeled tomatoes, the blender needs to make a purée; if your container is small, blend them in two batches. The pasta can get too soft after baking if it's already soft when drained, so leave the centers still firm. The dish keeps in the fridge for up to 3 days in a sealed container and can be reheated covered, with a tablespoon of water. I serve it with a crisp green salad, which doesn't need any extra dressing.