Chicken Easy Main

Chicken cacciatore pasta bake

Name: Chicken cacciatore pasta bake recipe
Yield: 6
Ingredients: 1/4 cup extra virgin olive oil; 4 large (1kg) chicken thigh cutlets, skin on, bone in; 2 tbs plain flour; 2 red onions, thinly sliced; 4 garlic cloves, crushed; 2 red capsicums, chopped; 1/2 bunch oregano, leaves picked; 700g Organic Passata; 2 cups (500ml) chicken stock; 3/4 cup (150g) kalamata olives, pitted; 2 tbs red wine vinegar; 1/4 bunch flat-leaf parsley, leaves picked and chopped, plus extra to serve; 400g pennoni pasta (giant penne), cooked according to packet instructions; 40g unsalted butter; 1 1/2 cups (120g) finely grated parmesan; 200g cherry bocconcini, drained

3 ratings

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by Georgina Esdaile

Food Editor

Mar 15, 2022

Bubbly, cheesy pasta bake is always a crowd-pleaser, especially when loaded with fresh herbs and tomatoes, and hearty chicken. Bonus points for tasting just as good (if not better) the next day.

1/4 cup extra virgin olive oil
4 large (1kg) chicken thigh cutlets, skin on, bone in
2 tbs plain flour
2 red onions, thinly sliced
4 garlic cloves, crushed
2 red capsicums, chopped
1/2 bunch oregano, leaves picked
700g Macro Organic Passata
2 cups (500ml) chicken stock
3/4 cup (150g) kalamata olives, pitted
2 tbs red wine vinegar
1/4 bunch flat-leaf parsley, leaves picked and chopped, plus extra to serve
400g pennoni pasta (giant penne), cooked according to packet instructions
40g unsalted butter
1 1/2 cups (120g) finely grated parmesan
200g cherry bocconcini, drained

Method

1.

Heat oil in a large heavy-based saucepan over high heat. Dust chicken in the flour and season. Cook chicken for 4-5 minutes each side, until golden brown. Transfer to a plate. Add onion, garlic, capsicum and oregano to pan and cook, stirring occasionally, for 10-12 minutes, until softened. Add passata, stock, olives, vinegar and parsley, and return chicken to pan. Bring to a simmer, reduce heat to medium-low and cook for 40-45 minutes until the chicken is tender.
2.

Preheat oven to 220°C.
3.

Remove chicken and set aside until cool enough to handle. Shred the meat and skin, and discard the bones. Return to pan. Stir in pasta, butter and 1/2 cup (40g) parmesan. Season to taste. Top with bocconcini and remaining 1 cup (80g) parmesan, and season. Bake for 20-25 minutes, or until golden brown. Serve sprinkled with extra parsley.