Light pasta meals make for a great dinner on warmer nights – especially this scrumptious fettuccine alfredo bake.
Add some chicken and veg to make this creamy pasta bake extra filling. Or you can swap chicken for large mushrooms if you like.
Ingredients
- 250 g cherry tomatoes on the vine 2 chicken breasts
- 2 tbsp olive oil
- 300 g dried fettuccine or tagliatelle 50 g grated Parmesan, plus extra for the top
- 100 g baby leaf spinach
- Handful fresh basil, finely chopped, plus extra for garnish
- Zest and juice 1 lemon, plus extra wedges to serve
- 2 banana shallots (Echalions),
- finely chopped
- 2 garlic cloves, crushed
- 200 g mushrooms, finely sliced
- 150 ml single cream
- 1 chicken stock pot
Instructions
- Heat the oven to 180°C. Toss the tomatoes and chicken in 1 tbsp oil and season. Bake for 20 min. Once tender and cooked through, cut the chicken into strips.
- Cook the pasta according to the pack instructions. Drain, reserving 150 ml of the cooking water, and return to the pan with the water, Parmesan, spinach, basil, and lemon zest and juice.
- Heat the remaining 1 tbsp oil in a frying pan and fry the shallots until golden. Add the garlic and mushrooms and cook for 5 min more. Stir in the cream. Heat until steaming and mix in the stock pot.
- Add this to the pasta mixture, along with the cooked chicken pieces. Transfer to a baking dish, grate over a little more Parmesan and bake for 15 min.
- Let the pasta sit for 5 min before serving with the roasted tomatoes, along with basil leaves scattered over and lemon wedges on the side.
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Featured Image: Woman&Home Magazine August 2024 Issue
