Mediterranean Chicken Pasta Bake

65 min · Medium · Serves 6

540 kcal per serving · 40g protein

Penne baked with seasoned chicken, sun-dried tomatoes, spinach, olives, and feta in a creamy tomato sauce.

Ingredients

• 510 g Penne pasta
• 840 g Chicken breast
• 498 ml Passata
• 120 ml Double cream
• 102 g Baby spinach
• 78 g Sun-dried tomatoes
• 12 g Garlic powder
• 6 g Black pepper
• 30 g Fresh basil
• 90 ml Olive oil
• 6 g Oregano
• 12 g Salt
• 180 g Mozzarella
• 180 g Feta
• 120 g Olives

Method

1. Preheat the oven

   

   Preheat the oven to 190°C.

2. Cook the penne

   

   Cook the penne in a large pot of boiling water until just al dente — tender but still with a slight bite (1 minute less than stated).

3. Drain and set aside

   Drain the penne and set aside.

4. Heat olive oil

   Heat olive oil in an oven-safe skillet over medium-high heat. Season diced chicken with oregano, garlic powder, salt, and pepper.

5. Cook 5-6 minutes

   

   Cook 5-6 minutes until golden on the outside.

6. Remove and set aside

   Remove the chicken and set aside.

7. Add the passata and cream

   In the same pan, add the passata and cream.

8. Stir in the basil

   Stir in the basil and let it come to a simmer — small bubbles around the edge, not a rolling boil.

9. Add the spinach and stir

   

   Add the spinach and stir until wilted and dark green, then fold in the sun-dried tomatoes and olives.

10. Return chicken to pan

    Return chicken to pan.

11. Add pasta and toss

    Add pasta and toss. Top with crumbled feta and grated mozzarella.

12. Bake uncovered

    

    Bake uncovered for 18-20 minutes until cheese is golden.

13. Cool

    

    Cool for 5 minutes, then portion into 6 meal prep containers.

14. Garnish with fresh basil

    Garnish with fresh basil.

15. Store for later

    Stores for up to 4 days refrigerated.