Pasta with chicken and vegetables baked
Pasta with Chicken and Oven-Baked Vegetables with Zucchini
Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 30 minutes
Number of servings: 4
Who doesn't love a warm, comforting meal, full of delicious flavors and vibrant colors? This recipe for pasta with chicken and oven-baked vegetables, enriched with zucchini, is perfect for a family dinner but also to impress friends. I invite you to prepare this simple yet flavorful dish together, which is a true blend of textures and tastes.
A touch of history
In many cultures, pasta dishes are considered comfort food, often associated with family moments at festive meals. Combined with juicy chicken and fresh vegetables, this recipe becomes not just a simple dish but also a story about beautiful moments spent with loved ones.
Ingredients
- 1 bag of pasta (snails) - the choice of pasta is essential, and snails capture the sauce perfectly.
- 500 g chicken breast - make sure it's fresh for better taste.
- 3 tablespoons oil - preferably olive oil for added flavor.
- 1 bunch of green onions - adds a fresh taste.
- 1 onion - essential for the base.
- 1 green bell pepper and 1 red bell pepper - vibrant colors enhance appearance and taste.
- 2 tomatoes - add a touch of acidity and sweetness.
- 1 tablespoon tomato paste - to intensify the flavors.
- 5 cloves of garlic - the unmistakable aroma.
- Salt, pepper, dill, coriander, Italian herbs - for a balanced taste.
- 50 g grated cheese - for a delicious and savory crust.
- 1 zucchini - a star ingredient that enriches the dish.
- 3 tablespoons flour - to thicken the sauce.
For the pumpkin sauce:
- 1 egg - to give consistency.
- 1 yogurt - a creamy and healthy ingredient.
- 1 tablespoon sour cream - for a richer taste.
For the white sauce:
- 2 tablespoons butter - a rich base.
- 100 g sour cream - for creaminess.
- 2 tablespoons flour - for thickening.
- 50 ml milk - to thin the sauce.
Step by Step Preparation
1. Preparing the zucchini: Start by peeling the zucchini, then slice it into rounds. Sprinkle a little salt over them and let them drain in the fridge for 15-20 minutes. This will help eliminate excess water and concentrate the flavor.
2. Sauté the vegetables: In a large skillet, heat the 3 tablespoons of oil over medium heat. Add the finely chopped onion and sauté until translucent. Then add the chopped chicken and crushed garlic cloves. Sauté everything until the chicken is fully cooked and slightly browned.
3. Add the vegetables: Cut the bell peppers into rounds and the tomatoes into cubes. Add them to the skillet over the chicken and let them sauté together until the vegetables soften. Finally, add the tomato paste, salt, and pepper to taste. Mix well.
4. Boil the pasta: In a separate pot, boil the pasta according to the package instructions. Once cooked, drain and set aside.
5. Preparing the white sauce: In a saucepan, melt the butter over low heat, then add the flour. Stir constantly to avoid lumps and cook for 1-2 minutes. Gradually add the milk, stirring continuously. Finally, incorporate the sour cream and simmer the sauce for about 10 minutes until it thickens. Adjust with salt.
6. Pumpkin sauce: In a bowl, mix the yogurt, sour cream, and beaten egg. Adjust with salt and add Italian herbs for flavor.
7. Assemble the dish: Preheat the oven to 180°C. Grease a heat-resistant dish with a little butter. Place a layer of pasta, followed by the chicken and vegetable mixture. Cover with the remaining pasta. Pour the white sauce over and place the zucchini all over, dusted with flour and the pumpkin sauce.
8. Finalizing: Sprinkle the grated cheese and decorate with slices of tomato. Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden and crispy.
Serving
The pasta with chicken and oven-baked vegetables is served hot, alongside a fresh green salad or a tomato and onion salad. This combination will add a note of freshness to your savory dish.
Useful tips
- Variations: You can also add other vegetables, such as mushrooms or peas, to diversify the recipe. Experimenting with different types of pasta can bring a new taste to each dish.
- Calories and nutritional benefits: This recipe is balanced, providing protein from chicken, carbohydrates from pasta, and a variety of vitamins from vegetables. Per serving, it is estimated to contain about 600-700 kcal, depending on the exact quantities used.
Frequently asked questions
- Can I use whole grain pasta? Absolutely! Whole grain pasta adds more fiber and a more pronounced taste.
- How can I make the recipe spicier? Add a little chili pepper or chili flakes to the meat mixture for an extra flavor boost.
- Can I freeze the leftovers? Yes, this dish can be frozen. Make sure to let it cool completely before packing it in airtight containers.
I hope this recipe for pasta with chicken and oven-baked vegetables becomes a quick favorite in your kitchen! It is not only delicious but also an excellent way to bring together fresh ingredients and rich flavors in one dish. Enjoy!
Ingredients: 1 bag of pasta (snails) chicken breast 3 tablespoons of oil 1 bunch of green onions 1 onion 1 green pepper 1 red pepper 2 tomatoes 1 tablespoon of tomato paste 5 cloves of garlic salt, pepper, dill, coriander, Italian herbs 50 g grated cheese 1 pumpkin 3 tablespoons of flour Pumpkin sauce 1 egg 1 yogurt 1 tablespoon of sour cream. White sauce 2 tablespoons of butter 100 g sour cream 2 tablespoons of flour. 50 ml milk.
