Chicken with pasta

Ingredients 7
Servings 4


  • 6
    chicken breasts, deboned and skinned
  • 55
    brown onion soup powder
  • 90
  • 45
    smooth apricot jam
  • salt and freshly ground black pepper
  • 15
    fresh parsley, chopped
  • 500
    pasta shapes


+/- 35 min
Preheat the oven to 180 ºC (350 ºF). Spray a medium oven dish with non-stick spray. Poach the chicken breasts in a little water until done and tender. Cool and shred with a fork. Blend the soup powder, mayonnaise and jam and heat slowly until well blended and the jam has melted. Remove from the heat. Transfer the shredded chicken to the oven dish and pour over the soup powder mixture (dilute with about 250 ml (1 c) water if too thick). Sprinkle with half the parsley and cover. Bake for 35 minutes or until the dish is no longer watery. Meanwhile, boil the pasta until done, drain and mix with the remaining parsley. Mix the chicken with the pasta and season to taste with salt and pepper. Serve hot. Serves 4-5.

Read more on: poultry  |  bake

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