The retro favourite stroganoff recipe comes to life in this easy, chicken pasta bake idea. Rosella Organic Tomato Sauce is combined with classic stroganoff ingredients to make a chicken pasta bake the family will want to make over and over again.
Ingredients
350g penne pasta
2 tablespoons olive oil
500g organic chicken breast fillets, sliced thickly
1 onion, finely chopped
300g white mushrooms, thickly sliced
2 teaspoons sweet paprika
1 tablespoon plain flour
½ cup (125ml) Rosella Organic Tomato Sauce
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
1 cup (250ml) chicken stock
1 cup (250ml) sour cream
2 cups (200g) grated cheese blend
Fresh chopped parsley to garnish
Broccolini to serve
Method
Cook pasta in a pot of boiling water according to packet instructions. Drain and transfer to a 10-cup capacity baking dish.
Preheat oven 180°C (fan-forced).
Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken until browned. Transfer to a plate and set aside.
Add onion and mushrooms to the same pan and cook, stirring for 5 minutes. Stir in paprika and flour and mix well.
Stir in tomato sauce, Worcestershire sauce, mustard and chicken stock. Simmer for 5 minutes. Return chicken to pan along with sour cream. Bring to a simmer. Pour onto pasta and mix well.
Top with cheese and bake for 20 minutes or until the top is golden and melted. Garnish with parsley and serve with broccolini.
