Chicken, Tomato & Penne Bake



Tegel Hot Cooked Chicken
  • 250g penne pasta
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon dried Italian herbs or oregano
  • 1/2 cup dry white wine
  • 400g can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 1 Tegel Medium sized Original Rotisserie Chicken, shredded, skin discarded
  • 1/4 cup chopped Italian parsley
  • 1/2 cup finely grated parmesan
  • 1/4 cup basil leaves
  • Fresh green salad to serve


  1. Preheat the oven to 180°C.
  2. Cook the pasta following the packet directions. Drain and set aside.
  3. Heat a dash of oil in a frying pan. Add the onion and garlic and cook over medium heat for 3 to 4 minutes or until golden. Add the Italian herbs or oregano and wine and simmer for 2 minutes. Add the tomatoes, tomato paste and chicken stock. Simmer for a further 5 minutes.
  4. Add the pasta, shredded chicken and parsley to the pan and mix well. Place the mixture into an 8 cup capacity baking dish. Top with the parmesan.
  5. Bake for 20 minutes or until it is golden brown and heated through.
  6. Scatter over the basil and serve with a fresh green salad.

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