Chicken and tomatoes are embedded in a creamy sauce that will appeal to everyone in the family. September is just days away and with it, brisk autumnal air, jumpers and leaves turning colour. With the seasons transitioning, delicious meals like pasta bakes will be back on the menu.
And who to trust with a straightforward belly filling recipe than Mary Berry? The culinary guru's chicken pasta bake is "wonderfully comforting". Taken from Mary Berry's Absolute Favourites , the melds penne pasta, a creamy sauce and chicken breast that takes less than 30 minutes prep time. For the sauce Preheat the oven to 220C/200C Fan/Gas 7.
Butter a shallow 1.75 litre/3 pint ovenproof dish. Cook the penne with the onion in boiling, salted water according to the packet instructions.
Drain, refresh in cold water and 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. Heat 1 tablespoon of the oil in a large frying pan and quickly fry the chicken over a high heat for about 2 minutes until golden-brown and just cooked through (you may need to do this in batches).
Using a slotted spoon, transfer the fried chicken to a plate and set aside. To make the sauce, melt the butter in a large saucepan, add the flour and whisk together to form a roux. Cook for 1 minute, then gradually add the hot milk, whisking over a high heat until the sauce is smooth and thickened, and allow to boil for 4 minu.