One Pan Chicken and Chakalaka Pasta Bake Recipe
One pan recipes are the ultimate weeknight go to, they always deliver on flavour and simple for everyone to make.
Serves: 4-6
Time: 45 minutes
Recipe by: Chef Thando Manyoni
Ingredients:
- 500g Fatti’s & Moni’s Elicoidali Ridged Macaroni
- Olive oil
- 4 large carrots, grated
- ½ onion, finely chopped
- 2 tbsp garlic and ginger paste
- 2-4 fresh green chilli
- 1 cup diced robot peppers
- 2 tbsp Curry spice
- 1 tbsp smoked paprika
- 1 can baked beans
- Salt and pepper
- 50g butter
- 400g deboned chicken thighs, cubed
- ½ onion, finely chopped
- 3 cups Napoletana sauce
- 1 cup panko bread crumbs
- ½ cup grated parmesan
- 1 ½ tbsp Italian seasoning
- 1 cup mozzarella cheese
- Handful fresh parsley, roughly chopped
How To Make One Pan Chicken and Chakalaka Pasta
- Preheat the oven to 180C
- Heat and oven safe skill and make the chakalaka by drizzling oil to the pan and sauteing the onion, garlic and ginger until translucent.
- And the carrots and sauté for 10 minutes.
- Once carrots are soft, add the spices and chili, cook for 2-3 minutes.
- Add peppers and cook until soft without browning.
- Take off the heat and fold in the baked beans. Season to taste
- Transfer the chakalaka into a bowl and set aside.
- Cook the pasta according to package instructions.
- Melt the butter in the same pan and add the onion, saute until golden.
- Add the chicken, season with salt and pepper and cook until browned.
- Pour in the Napoletana sauce and simmer for a few minutes. Fold in the pasta.
- In a separate bowl combine the panko crumbs, parmesan, Italian seasoning and mozzarella.
Scatter dollops oof chakalaka over the pasta without mixing through, just spreading over the top. - Top the pasta with the breadcrumb mixture and bake in the oven until golden brown.
- Remove from the oven.
- Top with fresh parsley and serve.