Delectably juicy chicken breasts, served on a bed of soft spaghetti with a tangy garlic and herb soft cheese.

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 40 minutes
    • Italian

    Italian Chicken Bake

    Recipe Information

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    2 x 300g packs Ready to Cook Pesto Chicken Breasts

    300g Cucina Spaghetti

    1 x 200g The Cheese Emporium Soft Cheese with Garlic and Herbs

    2 x Onions

    4 x Tomatoes

    A little Specially Selected Olive Oil

    Salt and Black Pepper


    Preheat the oven to 200˚C/400˚F/Gas Mark 6.

    Peel the onions and cut into quarters.

    Cut the tomatoes in half, put the onions and tomatoes on a large baking sheet, drizzle over some olive oil and sprinkle with salt and black pepper - put into the oven.

    Meanwhile put some water onto boil for the spaghetti.

    Cook the onions and tomatoes for 10 minutes.

    Put the chicken breasts on a baking tray and put in the oven - cook for 30 minutes.

    Meanwhile cook the spaghetti in the boiling water - as per instructions on the pack, when cooked, drain and put in a large bowl.

    Add the soft cheese and with some serving spoons, toss the spaghetti until coated with the cheese.

    Serve a chicken breast on a bed of the spaghetti with two onion quarters and two tomato halves.

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