Baked Chicken Fusilli2016-04-20
- Servings : 4
- Cook Time : 60m
- Ready In : 1:10 h
A family favourite, full of flavour and filling.
- 5 tbsps olive oil
- 300g chicken breasts, cut into thin strips
- 225g onions, thinly sliced
- 1 clove garlic, finely chopped
- 2 x 400g whole tinned tomatoes
- 300g cherry tomatoes, halved
- 1⁄2 cup cream
- 1⁄4 cup basil, coarsely chopped
- 1⁄4 cup pitted, coarsely chopped olives
- 450g fusilli pasta
- salt and freshly ground black pepper to taste
- 170g Mozzarella Cheese, grated
- 170g Gouda Cheese, grated
Drain and discard 1 cup of the juice from one of the cans of tomatoes. Put the tomatoes and the remaining juices in a blender or food processor and purée until smooth. Stir in the cream and set aside. Position a rack in the centre of the oven and heat the oven to 230°C. Put a large pot with 5 litres of water and 2 tablespoons of salt on to boil. Grease a 22x33cm baking dish with 1 tablespoon of the olive oil.
Heat 2 tablespoons olive oil in a heavy-based saucepan over medium-high heat. Add the chicken and 1⁄4 teaspoon salt. Cook, stirring occasionally, until almost cooked through and nicely browned, about 5 to 10 minutes. Transfer the chicken to a bowl with a slotted spoon, add another 2 tablespoons of olive oil to the pan, and brown the onions in the same manner. Return the chicken to the saucepan.
If the pan is dry, add 1 tablespoon olive oil, and then the garlic, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds. Add the sauce plus salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly.
Add the basil and olives and cook until they’re heated through and their flavours have combined, about 5 minutes. Season with salt and pepper. Cook the pasta in the boiling salted water until it’s just tender, about 10 minutes.
Drain the pasta and add it to the sauce. Add the cherry tomatoes and half each of the Mozzarella Cheese and Gouda Cheese to the pasta mixture and toss well. Transfer to the baking dish and spread evenly. Top the pasta with the remaining cheese. Bake until the cheese is golden brown, about 25 minutes. Let it rest for 10 minutes before serving.