Mexi Chicken Pasta Bake
Rated 5.0 stars by 1 users
Author:
Jess Gray
A cosy, flavour-packed pasta bake with a Mexi twist. Juicy chicken, beans and corn get tossed through a saucy, spiced tomato base, then topped with a creamy ranch layer and a golden, bubbly cheese crust.
Ingredients
-
500g boneless chicken thighs
-
1 capsicum diced
-
1 can chopped tomatoes we used tomatoes with capsicum and onion
-
3 tablespoon Mexellent Paste
-
1.5 cups water
-
1 chicken stock cube
-
1 can black beans
-
1.5 cups frozen corn
-
300g pasta shells or spirals
-
Man Grind Flakes (to taste if needed)
Topping
-
25g cottage cheese
-
125g sour cream
-
2 tablespoon Dude Ranch
-
1 teaspoon lemon juice
-
1 cup grated cheese
Directions
Preheat the oven to 180°C fan bake.
- Bring a large pot of water to the boil and cook your chosen pasta shape according to the packet instructions.
- Add a small drizzle of oil to a large, shallow casserole dish or oven-safe frying pan.
Dice the chicken thigh and add it to the pan. Sauté for 3–4 minutes, sealing on all sides.
- Add the diced capsicum and sauté for another minute.
Next, add the Mexellent Paste and cook off for a minute or so.
- Add the canned tomatoes, water, and stock cube. Mix well to combine.
- Drain and rinse the black beans, then add them to the dish along with the corn.
Drain the pasta and add it to the chicken mixture. Toss well to coat, then season with Man Grind if needed.
For the topping, blend together the cottage cheese, sour cream, lemon juice, and Dude Ranch.
- Spread the topping over the pasta, then sprinkle with grated cheese.
Bake for 20–25 minutes, or until the cheese is golden and bubbling.
- Garnish with coriander if you like, and serve with a few corn chips for crunch, plus avocado if it’s in season.
