Moroccan Chicken And Pasta Bake Recipes

MOROCCAN CHICKEN PASTA

Steps:

• First, get a pot of water on to boil for the pasta. Salt it generously. Then get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Add the diced chicken and let it cook through completely for about 4-5 minutes. While it cooks, season it well with 1 teaspoon of the Ras el Hanout blend, turmeric, coriander, cumin, paprika, cinnamon, 1 pinch of salt and 1 pinch of black pepper. When it is done cooking, remove it to a plate. Add in the frozen butternut squash and let it start to soften for a couple of minutes. Then stir in the onion, garlic, cilantro and cashews. Let them get fragrant for a few more minutes, then sprinkle in the flour. This will thicken everything, let it cook off for a couple of minutes.
• Finally pour in the wine, chicken stock and milk and stir it well. Add in the remaining 1/2 teaspoon of Ras el Hanout, pinch of salt and pinch of pepper, along with the raisins. Return the chicken to the pan. Let the sauce come to a low boil, then reduce it to a simmer for 10 minutes. Meanwhile, the water should be boiling. Let it cook until tender for about 8 minutes or so and then drain it. Stir it in with the yummy sauce. Scoop into pretty bowls and serve immediately! Enjoy!!

MEDITERRANEAN CHICKEN PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
• Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season chicken with salt and pepper, and add to skillet; cook 5 to 7 minutes or until chicken is no longer pink. Remove from skillet; set aside.
• Reduce heat to medium. In same skillet, add 1 tablespoon of the olive oil, the onion and garlic; cook 2 to 3 minutes or until tender. Add spinach; cook and stir until starting to wilt, about 1 minute.
• In very large bowl, mix cooked chicken, spinach mixture, pasta, crushed tomatoes, Italian seasoning, olives, sun-dried tomatoes, feta cheese and Italian cheese blend. Transfer mixture to baking dish.
• In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil. Sprinkle on top of pasta mixture in baking dish. Bake 35 to 40 minutes or until bread crumbs are golden brown and casserole is heated through (165°F in center). Garnish with basil, and serve.

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

MEDITERRANEAN BAKED CHICKEN WITH PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.
• Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.
• Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.
• Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.

MOROCCAN CHICKEN AND PASTA BAKE

Steps:

• Preheat the oven to 400°F
• Put the cherry tomatoes in a large roasting tin and nestle the chicken thighs and garlic cloves among them. Drizzle over the olive oil, season with sea salt and freshly ground black pepper, and bake for 15 minutes.
• Scatter the onion slices over the chicken and continue baking for 5 minutes. Meanwhile, heat the chicken stock until steaming hot in a saucepan or microwave.
• Remove the roasting tin from the oven and stir in the pasta, cinnamon, cumin, orange zest and juice, and the hot stock. Season lightly again, then return to the oven and bake for a further 15-20 minutes, until the pasta is cooked and all the liquid has been absorbed.
• Stir the chopped parsley through the chicken and serve straight from the roasting tin.

MOROCCAN CHICKEN PASTA

Steps:

• First, get a pot of water on to boil for the pasta. Salt it generously.
• Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Add the Chicken Tenders (1 pound) and let it cook through completely for about 4-5 minutes.
• While it cooks, season it well with Ras el Hanout (1 teaspoon) Ground Turmeric (1 teaspoon), Ground Coriander (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Paprika (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch). When it's done cooking, transfer it to a plate.
• Add in the Butternut Squash (10 ounce) and let it start to soften for a couple of minutes. Then stir in the Onion (1/2), Garlic (3 clove), Fresh Cilantro (1 tablespoon), and Cashew Nuts (1/2 cup). Let them get fragrant for a few more minutes.
• Sprinkle in the All-Purpose Flour (2 tablespoon). This will thicken everything, let it cook off for a couple of minutes.
• Finally pour in the White Wine (2 tablespoon), Chicken Stock (2 cup) and Milk (1/2 cup) and stir it well. Add in the remaining Ras el Hanout (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch), along with the Raisins (1.5 ounce).
• Return the chicken to the pan. Let the sauce come to a low boil, then reduce it to a simmer for 10 minutes.
• Meanwhile, the water should be boiling. Add the Pasta Shells (1 pound) and cook until tender, for about 8 minutes or so, and then drain it.
• Stir the cooked pasta gently into the sauce until the shells are coated.
• Scoop into pretty bowls and serve immediately! Enjoy!!

CHICKEN MARSALA PASTA BAKE

Steps:

• Preheat oven to 350. Spray a 9 x 13 baking dish with cooking spray.
• Cook pasta until al dente. Drain and set aside.
• In a large skillet over medium heat, add olive oil and prosciutto. Cook until lightly crisp on the edges, about 5 minutes. Remove the prosciutto to a paper towel lined plate. In the same skillet, add the mushrooms and garlic. Cook until mushrooms darken slightly and juices are released. Remove to a plate.
• In the same saucepan, melt the butter. Whisk in the flour and cook for 1 minute or until bubbly. Stir in the Marsala and bring to a boil for 1 minute. Add chicken broth and bring to a boil. Whisk in 1/4 cup of the parmesan until melted. Remove from heat and add cream and milk. Stir in mushrooms, prosciutto and chicken.
• Add pasta to the baking dish. Top with sauce and lightly mix into the pasta. Top with reserved parmesan cheese. Bake uncovered for 20 minutes or until the cheese melts and starts to turn golden.
• Remove from oven and top with chopped parsley.