Creamy Chicken and Vegetable Pasta Bake

Ingredients:

• 300g penne pasta
• 2 tablespoons olive oil
• 500g boneless, skinless chicken breasts, diced
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 200g broccoli florets
• 200g vine cherry tomatoes, halved
• 200g baby spinach
• 250ml double cream
• 150g grated strong cheddar cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, torn (for garnish)

Method:

1. Preheat the oven to 180°C (350°F) and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
2. In a large pan, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned and cooked through. Transfer the cooked chicken to a plate.
3. In the same pan, sauté the chopped onion and minced garlic until softened. Add the diced bell peppers and broccoli florets, and cook until tender.
4. Return the cooked chicken to the pan. Stir in the halved cherry tomatoes and baby spinach, allowing the spinach to wilt.
5. Pour in the double cream and add the dried oregano, salt, and pepper. Stir everything together until well combined and heated through.
6. In a large baking dish, combine the cooked pasta with the creamy chicken and vegetable mixture. Mix well to coat the pasta with the sauce.
7. Sprinkle the grated cheddar cheese evenly over the top of the pasta bake.
8. Bake in the preheated oven for 20-25 minutes or until the cheese is golden and bubbling.
9. Garnish with torn fresh basil leaves before serving. This creamy and hearty pasta bake is sure to be a hit with the whole family!