Sunday, 30 August 2015


500 grams penne pasta
2 teaspoons olive oil
1 kilo chicken breast fillets, diced
1 tablespoon canola oil
1 red onion, diced
1 green capsicum diced
2 teaspoons minced garlic
400 gram tin diced tomatoes with garlic and herbs
2 tablespoons tomato paste
100 grams bacon
2 cups spinach leaves
2 tins evaporated milk
1 cup ranch salad dressing
2 x 200 gram pkts kraft hot and spicy cheese**
2 cups grated tasty cheese
extra 1/2 cup hot and spicy cheese

preheat oven to 180 c.

cook pasta al dente. drain, return to pot and stir the olive oil through the
pasta. put aside.

while pasta is a large pot/pan, cook chicken. drain and put aside.

in same pan, heat canola oil and saute the onion, bacon and capsicum till onion is transparent.

add in the garlic, tomatoes, chicken and spinach. cook stirring till spinach is wilted.

in a large baking dish, place the pasta and the chicken mixture, stir through till well combined.

in a medium sized pot, heat the evaporated milk with the 200 grams hot and spicy cheese and the ranch dressing stir till cheese is melted.

stir the milk mixture into the pasta.

top with the tasty cheese and extra hot and spice cheese.

cook till cheese is melted and golden.

**pepperjack cheese in America. pic below in Australia.

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