Chicken, Pumpkin & Zucchini Penne Bake

Steps

1. 1

   Preheat the oven or grill to hot.

2. 2

   Place a large ovenproof casserole dish over medium heat.

3. 3

   Add the olive oil and let it heat for 30 seconds.

   Start 30-second timer
4. 4

   Add the onion, garlic and zucchini and cook, stirring, for 5 minutes.

   Start 5-minute timer
5. 5

   Add the chicken, pumpkin and dried herbs and stir through for a few minutes.

6. 6

   Add the butter and stir to coat all the ingredients.

7. 7

   Stir through the stock and milk, then bring to a gentle boil.

8. 8

   Add the dried pasta and use a wooden spoon to submerge the pasta in the liquid.

9. 9

   Place the lid on and simmer for 12–14 minutes, until most of the liquid has evaporated (you may want to leave the lid slightly ajar for the last 5 minutes, so the liquid can evaporate).

   Start 14-minute timer
10. 10

    Season the mixture really well with sea salt and cracked black pepper.

11. 11

    Stir through the peas and corn.

12. 12

    Add the parmesan and half the mozzarella. Cook, stirring, for about 3–4 minutes.

    Start 4-minute timer
13. 13

    Scatter the remaining mozzarella on top.

14. 14

    Place under the hot grill or in the oven for 10–15 minutes until the cheese is melted and golden.

    Start 15-minute timer