This all-in-one pasta tray bake is rich with the delicious garlicky flavours of chicken mignon.
Ingredients
- 300g pasta
- 60g butter, softened
- 1 clove garlic, crushed
- 6 chicken thigh fillets
- 6 rashers bacon, rindless
- 1.5 cups (375ml) chicken stock
- 200g green beans, trimmed
- 1 cup frozen peas
Method
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Step 1Preheat oven to 180C. Cook pasta in plenty of boiling water for 3 minutes less than the packet instructs.
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Step 2Combine butter with garlic and plenty of salt and pepper. Trim any excess fat from the chicken, then lay on a board with the smooth side down. Season well with salt and pepper, then spread a teaspoon of garlic butter in the centre. Roll up to enclose the butter, then wrap a bacon rasher around each piece of chicken
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Step 3Strain pasta and place in a baking dish. Add half remaining butter to the pasta and toss to coat. Pour in chicken stock. Place bacon-wrapped chicken pieces on top of the pasta. Cover with foil and bake for 25 minutes.
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Step 4Meanwhile, quickly blanch beans and peas in boiling water for 2 minutes to par-cook. Strain.
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Step 5Remove foil from tray and distribute beans and peas around the chicken. Dot the tops of the chicken and vegetables with remaining garlic butter. Return to the oven and bake uncovered for 10 minutes.
Recipe Notes
You can use store-bought garlic butter instead of making your own.
The garlic butter mixes with the chicken stock in the oven to make a lovely sauce - make sure you spoon it over the dish when you serve it.
This recipe makes enough for 3 if you are serving 2 fillets each, or 6 if you are serving 1 each. You can easily add a couple of extra pieces to the tray.
Recipe and photo by Greer Worsley.
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