This recipe for Mary Berry's Chicken Pasta Bake is perfect for a cozy night in. It's quick, easy to make ahead, and family-friendly.
Comfort meals are a must-have during the chillier months, and a hearty pasta bake takes centre stage as a cosy treat for when you're planning a relaxing night in. Mary Berry 's classic chicken pasta bake is all the rage - it promises heartwarming flavours that your family will adore, and amazingly, it only needs half an hour to whip up.
The BBC shared this delightful recipe, highlighting, 'a wonderfully comforting chicken pasta bake, this can be made ahead and will go down really well with the family'. Convenience is key with this dish; not only is advance preparation a breeze - it can be prepped up to 24 hours beforehand, and its ideal for freezing, especially if you haven't baked it yet. Here's a peek at how Mary Berry crafts her beloved Chicken Pasta Bake: Ingredients: For the sauce Method: Set your oven to 220C (200C fan), or gas mark seven. Ready a shallow ovenproof dish - one that holds about 1.75 litres (three pints) - by buttering it. Boil a sizable pot of salted water, and cook the penne and onion according to the pastas packet instructions. After cooking, drain and give them a cool rinse, then set aside to drain once more. Toss the chicken strips with paprika, a pinch of salt, and a grinding of black pepper in a resealable freezer bag, shaking the bag to completely cover the chicken. Crank the heat up on a large frying pan, drizzle in a tablespoon of oil, and brown the chicken quickly it should take around two minutes to get it golden and cooked, reports the Express. Do it in batches if you need to. Spoon out the chicken using a slotted spoon and rest it on a plate. To prepare the sauce, melt the butter in a large saucepan and blend in the flour to form a roux. Cook this blend for one minute, then slowly add the hot milk while constantly whisking. Continue to whisk over high heat until the sauce becomes smooth and thickens, then let it boil for four minute
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