Mediterranean Chicken Pasta Bake

Free vegetable sprial cutter to make vegetable spaghetti

Serves 6 people


450g Penne pasta; cooked and cooled
2 cups shredded cooked Chicken
1 1/2 cup Milk
170g Goat cheese
230g Feta; crumbled
1/2 cup  Sliced pitted kalamata or black olives
1/4 cup  Fresh chopped basil leaves;
2 Cloves fresh garlic; minced
1 cup  Parmesan cheese; divided
Ground black pepper; to -taste


Cook pasta in large pot of salted, boiling water until al dente. Drain and cool with cold running water. Return chicken bacon ranch pasta to cooking pot.

Heat milk in small saucepan until warm – do not boil – and add the goat cheese in chunks, stirring to melt, until smooth. Leave to cool.

To cooled pasta, add the cooled goat cheese sauce, crumbled feta, shredded chicken, garlic, olives, basil and half of the parmesan cheese. Add black pepper to taste.

Stir to mix. Pour into oiled 9×13 baking dish, or individual gratin dishes.  Sprinkle remaining parmesan cheese over top. Bake at 170 degrees Celsius for 30 to 40 minutes, until bubbly and brown on top.

Green Chicken Tortellini Pasta Salad Recipe

Starting with Tortellini from the refrigerated food section of your grocery store makes preparing this salad extra easy.  The parsley sauce makes this salad absolutely delicious.  Quite different too.


1 cup  Parsley sprigs
1/3 cup grated Parmesan cheese
1 1/2 cup creamed cottage cheese
1 tb Lemon juice
1 tb Milk
1/2 tsp Dried basil leaves
1/2 tsp Salt
1/8 tsp Pepper
4 drops Red pepper sauce
2 Cloves garlic, crushed
250g fresh cheese filled Tortellini
1 cup  Cut-up cooked chicken


Place all ingredients except Tortellini and chicken in blender. Cover and blend on high speed about 3 minutes, stopping blender occasionally to scrape sides, until smooth. Cover and refrigerate at least 2 hours but no longer than 24 hours.

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Cook the Tortellini as directed on package; drain. Toss with green sauce and chicken.

Eggplant Penne Pasta Recipe

I enjoy this dish because by the time the pasta is cooked, the eggplant and sauce are ready to be added.

Serves: 4 people


2 medium Eggplants – Cut into 2cm cubes
1/4 cup  Hoisin sauce
1/4 cup  Water
1/4 cup  Fresh lemon juice
340 g Dry penne pasta
2 tsp Sesame oil
2 tb Vegetable oil
4  Cloves garlic; minced
Freshly ground black pepper


Put eggplant cubes into colander and toss with 2 teaspoons salt and set aside. Bring a large pot of water to a boil.

In small bowl, mix hoisin sauce, water and lemon juice and set aside.

When water boils, add pasta and 2 teaspoons salt, stirring to prevent pasta from sticking. Cook, stirring occasionally, until pasta is al dente, about 10 minutes.

Meanwhile, in large nonstick skillet, heat sesame and vegetable oils over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add eggplant in batches, squeezing our as much water as possible.

Cook, stirring often, 5 minutes. Add hoisin mixture and stir well. Cover and cook, stirring occasionally, until eggplant is tender, about 10 minutes.

Drain pasta and transfer to large bowl. Add eggplant mixture and toss to mix. Season with salt and pepper.


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