POLOKWANE – pasta bakes are probably the easiest and quickest things you can make for dinner.
What’s for Dinner says this is a bake that’s bursting with flavour – chicken, mushroom, and tomato and mom’s special touch.
Ingredients
- 150g noodles
- 300g chicken fillets, cut into strips
- 300g carrots, peeled and sliced
- 125g mushrooms, sliced
- 15ml sunflower oil
- 600ml cold water
- 1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
- 50g cheddar cheese, grated
Method
- Preheat the oven to 200°C.
- Place the raw noodles in a 2 litre ovenproof dish.
- In a large pan, brown the chicken, carrots and mushrooms in oil, for 5 min, add the cold water.
- Stir in the KNORR Spaghetti Bolognaise Dry Cook-in-Sauce sachet contents and bring to the boil while stirring. Pour over noodles and mix well.
- Sprinkle with cheese and bake for 25 – 30 min.
- BETTER FOR YOU TIPS: For extra fibre swop the noodles for wholewheat macaroni and for a lighter meal, reduce the amount of grated cheddar cheese that you sprinkle on top
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