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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.