Chicken Parmesan Baked Pasta

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Serving 4 Regular
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800 g  Canned tomatoes

1 Tbsp  Olive oil

6 cloves   Garlic, crushed

1/4 tsp  Dried oregano

1/4 tsp  Paprika spice

1/4 tsp  Salt

3 c  Water

1 tsp  Vegetable bouillon powder

350 g  Shells pasta

50 g  Parmesan cheese, grated

1/4 tsp  Black pepper

100 g  Mozzarella cheese, grated

450 g  Nam Chicken breast fillet, cooked and cut into bite-sized pieces)

2 Tbsp  Fresh basil, chopped
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Step 1

Preheat the oven to 220°C.

Step 2

Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses.

Canned tomatoes
Step 3

Set an oven-safe 30-cm skillet over medium-high heat and add the oil, garlic, oregano, paprika spice, and salt. Cook just until fragrant, about 1 minute.

Olive oil
Garlic, crushed
Dried oregano
Paprika spice
Step 4

Add the chopped tomatoes, the waterbouillon, and pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 18 to 20 minutes. Stir the pasta frequently as it cooks.

Canned tomatoes
Vegetable bouillon powder
Shells pasta
Step 5

Once tender, remove the cover and stir in three quarters of the Parmesan cheese, the pepper, and the chicken. If the mixture seems dry, mix in more water as needed to loosen it up.

Parmesan cheese, grated
Black pepper
Nam Chicken breast fillet, cooked and cut into bite-sized pieces)
Step 6

Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese

Parmesan cheese, grated
Mozzarella cheese, grated
Step 7

Transfer the pan to the oven and bake for 5 to 10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil and serve.

Fresh basil, chopped

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