Chicken Pasta Bake Jamie Oliver Recipes

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CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)



Chicken and mushroom pasta bake (Spaghetti tetrazzini) image

In Italy, this creamy chicken pasta bake is kinda like their version of a chicken and mushroom pie

Provided by Jamie Oliver

Categories     Mains     Jamie's Italy     Italian     Chicken     Mushroom     Pasta bake

Time 50m

Yield 6

Number Of Ingredients 12

20 g dried porcini mushrooms
olive oil
4 higher-welfare chicken thighs, boned, skinned and cut into bite-sized pieces
sea salt
freshly ground black pepper
2 cloves of garlic, peeled and finely sliced
350 g mixed fresh mushrooms, cleaned and torn
200 ml white wine
320 g dried spaghetti
300 ml single cream
150 g Parmesan cheese, grated
1 sprig of fresh basil, leaves picked

Steps:

  • I remember meeting a lovely old couple outside my parents' pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini - I hadn't a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it's great - really tacky but gorgeous! Here's my version...
  • Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
  • Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

Nutrition Facts : Calories 499 calories, Fat 21.9 g fat, SaturatedFat 11.9 g saturated fat, Protein 27.6 g protein, Carbohydrate 43.5 g carbohydrate, Sugar 4.4 g sugar, Sodium 1.1 g salt, Fiber 2.8 g fibre

CHEESY PASTA BAKE



Cheesy pasta bake image

Can't choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.

Provided by Jamie Oliver

Categories     Batch cooking     Tesco Community Cookery School with Jamie Oliver     Cauliflower

Time 30m

Yield 12

Number Of Ingredients 8

1 kg cauliflower, broccoli or a mixture of both
800 g dried pasta (penne, farfalle, macaroni)
750 g leafy greens (kale, spinach or peas)
5 ml olive oil
2 litres white base sauce
2 teaspoons yellow or Dijon mustard, optional
230 g hard cheese
500 g stale white or brown bread, optional

Steps:

  • Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  • Preheat the oven 180°C/350°F/gas 4.
  • Break the cauliflower and broccoli into florets.
  • Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
  • Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
  • Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
  • Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
  • Transfer to a large, deep baking tray (60x40cm).
  • Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
  • Bake for 10 minutes or until golden and bubbling.

Nutrition Facts : Calories 522 calories, Fat 16.8 g fat, SaturatedFat 8.9 g saturated fat, Protein 24.2 g protein, Carbohydrate 73.6 g carbohydrate, Sugar 12.8 g sugar, Sodium 0.7 g salt, Fiber 4.7 g fibre

CHICKEN, LEEK & PEA PASTA BAKE



Chicken, leek & pea pasta bake image

A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.

Provided by The Chiappa Sisters

Categories     Leftovers     Jamie Magazine     Italian     Chicken     Leek     Pasta bake

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon butter, plus extra for greasing
350 g conchiglie pasta
olive oil
2 leeks
2 cloves of garlic
100 ml chicken stock
100 ml white wine
150 g frozen peas
200 g cooked chicken
225 ml milk
250 g ricotta cheese
60 g Parmesan cheese

Steps:

  • Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
  • Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it's just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
  • Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they're soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
  • Dice the cooked chicken.
  • To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
  • Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.

Nutrition Facts : Calories 400 calories, Fat 14.9 g fat, SaturatedFat 6.8 g saturated fat, Protein 26.9 g protein, Carbohydrate 39.4 g carbohydrate, Sugar 5.4 g sugar, Sodium 0.48 g salt, Fiber 2.2 g fibre

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