| | Cheesy tray-baked chicken with herb pasta
Cheesy tray-baked chicken with herb pasta
Cheesy tray-baked chicken with herb pasta 4.3-5 9
  • Calories: 2834 kj
  • Fat: 36g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200C/180C fan forced. Grease a large non-stick baking tray with olive oil. Place fennel, 1 tbs oil, garlic and juice of half a lemon on the prepared tray. Season. Toss to combine. Bake on the top shelf of the oven for 10 minutes, until just tender.
  2. Add the chicken to the tray and top with cheese slices. Drizzle with 1 tbs oil. Season. Bake for 6 minutes. Place the tomatoes and remaining 2 tsp oil in a bowl. Toss to coat. Add to tray. Bake for a further 5 minutes.
  3. Meanwhile, cook the pasta in a saucepan of salted boiling water until al dente. Drain, reserving 1 tbs cooking liquid. Return the pasta and reserved cooking liquid to the pan. Add the butter, basil and chives. Toss well to combine.
  4. Preheat the oven grill to high. Grill chicken and vegetables for 3-5 minutes or until the cheese is golden and the chicken is cooked through. Sprinkle with extra basil leaves and serve with pasta and remaining lemon half.
Time for preparing:
10 min.


  • 3 baby fennel bulbs, cut into 5mm-thick slices
  • 2 1/2 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 lemon, halved
  • 2 large (about 650g) chicken breast fillets
  • 4 large slices (about 200g) mozzarella
  • 300g mixed baby tomatoes, halved
  • 300g egg fettuccine
  • 50g butter, chopped
  • 1/2 cup fresh basil leaves, finely chopped, plus extra leaves, to serve
  • 1/4 cup finely chopped fresh chives