Mary Berry has shared a variety of dishes over the years, including this ‘wonderfully comforting’ chicken pasta bake which has more than 170 four-star ratings on BBC Food.
Mary Berry has revealed numerous recipes throughout the years, including speedy weeknight meals, which are ideal for the entire household. This includes her chicken pasta bake, which boasts over 170 four-star reviews on BBC Food.
It can be made in advance, and even stored in the freezer for as long as three months. The recipe description stated: “A wonderfully comforting chicken pasta bake, this will go down well with the family.”
It feeds six to eight individuals, and whilst Mary opts for penne pasta, she notes that any pasta variety will be suitable.
Ingredients:
- Butter, for greasing
- 250g penne
- One onion, roughly chopped
- Three skinless, boneless chicken breasts, cut into thin strips
- One tablespoon of paprika
- Two tablespoons of olive oil
- Salt and freshly ground black pepper
For the sauce:
- 50g butter
- 50g plain flour
- 750ml hot milk
- One teaspoon of Dijon mustard
- 100g Parmesan cheese, coarsely grated
- Two large tomatoes, deseeded and cut into small cubes
Method:
Preheat the oven to 220°C/200°C Fan, then butter a shallow 1.75 litre ovenproof dish.
Cook the penne with the onion in boiling, salted water, then drain and refresh in cold water. Leave to drain again in the colander.
Put the chicken strips in a resealable freezer bag with the paprika and a little salt and pepper, seal the bag and shake to coat. Warm one tablespoon of oil in a large frying pan and swiftly sear the chicken over a high heat for two minutes until just cooked through.
Using a slotted spoon, transfer the chicken to a plate and leave to one side.
To prepare the sauce, melt the butter in a large saucepan, then incorporate the flour and whisk until smooth to create a roux. Cook for one minute, then gradually pour in the hot milk, whisking over a high heat until the sauce is smooth and thickened, allowing it to boil for four minutes.
Fold in the mustard and half the cheese, seasoning with salt and pepper.
Add the pasta and onion to the pan with the sauce, stirring well to combine. Spoon half of this mixture into the dish, lay the chicken strips on top, then spoon the remaining pasta and sauce over the chicken.
Scatter the tomatoes across the top, then finish with the remaining cheese. Place in the oven and bake for 20 minutes until piping hot and golden brown on top.