Instructions
Step 1
Cook penne pasta in boiling water. Drain well and return to saucepan. While pasta is cooking, prepare remaining ingredients.
Step 2
Heat olive oil in a large non-stick frying-pan, add chicken mince and cook until it changes colour. Push mince to one side of the pan, add salami and zucchini, pan-fry for 3-4 minutes, stirring occasionally. Stir in Leggo’s Pasta Bake - Creamy Sundried Tomato & Garlic and heat through for 2-3 minutes.
Step 3
Pour chicken and zucchini mixture into saucepan with cooked penne pasta and mix gently. Spoon into a greased 8 cup shallow casserole dish. Sprinkle with mozzarella cheese and pine nuts and bake in a preheated oven at 200°C for 20 minutes. Serve garnished with fresh baby basil leaves