Baked Chicken Pasta with Capers, Lemon and Spinach
Photography by Josh Griggs.
Cheesy and tender deliciousness all come together in one pan. The capers and lemon add a lovely tang and lightness to the sour cream sauce
Serves: 6
INGREDIENTS
350 grams long slim pasta tubes (I used caserecce)
1 tablespoon olive oil
500 grams boneless, skinless chicken thighs
1 leek, thinly sliced
2 cloves garlic, crushed
2 teaspoons dried tarragon
2 tablespoons capers
finely grated zest and juice 1 lemon
¼ cup white wine
½ cup chicken stock
6 silverbeet leaves, lower white stem removed, leaves finely shredded
200 grams sour cream
⅓ cup cream
good handful shredded mozzarella
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Cook the pasta in plenty of boiling, salted water according to the packet instructions. Drain and toss with a little olive oil. Set aside.
Cut the chicken into 1cm slices. Heat the oil in a large sauté pan and add the chicken. Season and cook over a high heat until lightly golden. Using a slotted spoon, transfer to a bowl.
Add the leek, garlic and tarragon to the same pan and add a little more oil if needed. Season then cover and cook until tender.
Stir in the capers, lemon zest and juice, the wine and stock and bring to the boil. Simmer gently for 5 minutes then stir in the silverbeet and turn until just wilted.
Stir in the sour cream and cream until well combined. Add the chicken, with its juices, and the pasta and fold everything together.
Tip into a large baking dish and sprinkle with the mozzarella. Bake for 15–20 minutes or until the top is golden.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!