Chicken Veggie Pasta Bake

Serves 6

Time 50 minutes

Ingredients

400g fusilloni or fusilli or pasta of your choice

4 tbsp extra virgin olive oil 

1 x 700g pack chicken thighs, cut into quarters

1 red onion, diced

1 red capsicum, cut into quarters and then finely sliced

1 green capsicum, cut into quarters and then finely sliced

1 zucchini, halved lengthways and then sliced

2 cloves garlic, sliced

1 head broccoli, stem diced & head cut into bite-sized florets

1 punnet grape or cherry tomatoes, halved

240ml cooking cream

1 tsp salt flakes

Freshly ground black pepper

¼ cup white wine

1 heaped tsp Italian chilli oil

Handful parsley and basil, roughly chopped

½ cup grated Parmesan

Method

Bring a large saucepan of salted water to a boil and add the pasta. Cook until very al dente – not quite cooked through as it will finish cooking in the oven.

Preheat the oven to 180°C.

Heat a large casserole rectangular tray on the stovetop and drizzle with half the extra virgin olive oil. Brown the chicken on both sides. Remove from the pan and set aside.

Heat the remaining oil and add the onion. Sauté for a few minutes until translucent. Add the capsicum, zucchini and garlic. Sauté for another few minutes. 

Add the chicken back to the pan, along with the broccoli, tomatoes, cooking cream, salt, pepper, wine, chilli oil and fresh herbs. Fold through the pasta and scatter the Parmesan. 

Bake in the oven for 20-30 minutes or until golden brown on top.