Baked penne chunky chicken and vegetables

Baked penne chunky chicken and vegetables.JPG

It was just a touch, but it made all the difference, when we try makeup on our faces; we definitely look beautiful, right? When we are going out for dinner with friends, we always like to put on our best clothes, makeup and shoes.

However, when we are cooking during the lockdown, the ingredients we added in made all the difference, adding spices, can soup, Parmesan cheese, peas, and corn kernel can; just naming a few things. This is all about food from the pantry and fridge in lockdown. Yes, you can make use of can food in time of lockdown to be delicious, hearty winter meal. Not only you are cooking the same meal again and again. You can make it more creative: technique improvising, I am talking about.

Instead of cooking everything in a pan. Why not bake? You got an oven don’t you? You got baking dish, take them out make use of it. This meal is all about makeup creative delicious meal under the Parmesan cheese; there are flavoursome beauty inside. With each mouthful, you feel you are beautifully satisfied. Let’s turn our baking into a beauty hidden under the layer of baked cheese. Serve with a glass of Rose pink wine today.


1 chicken breast, cut chunky
1 zucchini, quartered lengthwise and cut into cubes
2 carrot, cut into cubes
150 -200 g corn kernel (can store bought)
5-7 Tbs extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried oregano
250 – 300 g penne pasta
1 can chicken and mushrooms soup (store bought)
1/2 can of water or milk
1 cup grated Parmesan cheese
1/2 cup grated mozzarella
1 cups frozen peas, thawed
1/2 cup Parmesan for topping
2 tablespoons garlic minced


Preheat the oven to 200 degrees C. On a foil, toss the zucchini, and carrots with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and oregano. Roast until tender, about 10 – 15 minutes. Cut the chicken into chunky bite size. Lightly toss the garlic with oil and set aside until needed later.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6-8 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is not hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, chicken and mushrooms soup, chicken, garlic, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased baking square dish. Top with the remaining 1/2 cup Parmesan. Bake until top is golden and cheese melts, about 25-35 minutes. Make sure chicken is cooked through.

Note: Oven temperature vary. You might need to turn temp high say 230 degrees C. Or you might bake it longer another 10 minutes. You may use any vegetables you like.


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