Country Range chicken pasta bake with sweet pepper and feta cheese

08:49 (GMT+2) Wed, 24 Oct 2018

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400 g chicken breast fillets, cut into strips.

250 g Penne pasta

1 tbls paprika

½ tbls mixed herbs

Salt and pepper

Olive oil

100 g baby tomatoes, halved.

1 sweet pepper, sliced

50 g feta cheese

¼ cup chopped parsley


750 ml cream

1 tbls corn flour mixed in 60ml water

2 tsp Dijon mustard

50 g feta cheese

Salt and pepper

Parsley for garnish


Preheat oven to 180 degrees.

Cook pasta in salted boiling water until just cooked, remove from heat and rinse under running water.

Coat chicken with paprika by placing chicken into a mixing bowl with the paprika and mix to coat evenly. Season with salt and pepper.

In a heavy-based saucepan, heat oil and fry chicken in batches for 3 minutes at a time. Remove chicken and set aside.

To make the sauce, bring the cream to the boil. Mix the cornflour with water and slowly pour into cream stirring regularly.

Add mustard and feta cheese to sauce, season with salt and pepper then cook on medium heat until thickened. Place pasta and chicken in a casserole dish with tomatoes and pour sauce over, mix to ensure even coating.
Top with sweet peppers and feta cheese.
Bake for 25 mins until golden brown.

Garnish with freshly picked parsley.