Baked penne with sage chicken, chestnut mushrooms and leeks

Name: A chicken pasta bake recipe with sage, mushrooms and leeks
Yield: Serves 3-4
Ingredients: 400g penne pasta (gluten-free works well if preferred); 1 small white onion, finely chopped; 2 leeks, roughly chopped; 4 diced chicken breasts (or 500g firm tofu for a meat-free version*); 2 garlic cloves, finely chopped; 1 small bunch fresh sage, roughly chopped; 1 small bunch fresh parsley, roughly chopped; 1 small bunch fresh thyme sprigs; 150g baby chestnut mushrooms, halved; ¼ lemon; Olive oil; Parmesan cheese (Pecorino without rennet is a good vegetarian alternative, or you could use a vegan parmesan substitute); Salt and pepper

A chicken pasta bake recipe with sage, mushrooms and leeks - warming and delicious at any time of year

By Athina Kontos

5 April 2023

A chicken pasta bake recipe with sage mushrooms and leeks

Athina Kontos

Looking for a simple, no-nonsense chicken pasta bake recipe? Look no further, this delicious recipe with mushrooms, sage and leeks (and plenty of cheese) of course, is full of herbs and vegetables, making for a perfect weekday dinner.

* For a meat-free version: use a tea towel to gently press the water out of the tofu block. Cut into cubes and saute in olive oil, with the sage in the same way as above. Cook for 5-6 minutes in the pan, taking care not to break or crumble the tofu. Add the vegetables when the cubes start to brown and crisp up.

Recipe notes