Sundried tomato chicken Cook once & eat twice

Dinner ingredients

Welcome to another Cook Once & Eat Twice Recipe! Make mealtime easier and more delicious with this two-in-one recipe! Start with a hearty Sundried Tomato Chicken Bake, a flavorful dish loaded with tender chicken, sun-dried tomatoes, herbs, and a savory sauce. Enjoy it fresh from the oven, then transform the leftovers into a luxurious Creamy Pasta the next day with just a few quick additions. If this is the first time you’ve seen a recipe like this, check out some more Cook Once & Eat Twice recipes below.

If you’d like to see how I prepare meals for my family of 5, the easy way, watch the recipe video below.

Watch the Recipe video here

01:25 – Dinner 1: Creamy sundried tomato chicken bake & hasselback potatoes
12:01 – Dinner 2: Chicken & sundried tomato pasta

Sundried Tomato Chicken

Print Recipe

Equipment

  • 1 Immersion blender
  • 2 Kitchen skewers

Ingredients

  • 3 Chicken breasts
  • 4 cups Mixed fresh vegetables Use whatever you have on hand For eg. Red capsicum, zuchinni, red onion, brocolli or cauliflower work well
  • 6 Potatoes
  • 1 jar 280g sundried tomato strips
  • 1 can 420g cream of chicken soup
  • 1/2 cup Grated cheese
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • Salt & pepper
  • Cooking oil spray
  • 500g Pasta of your choice
  • 1/2 cup Milk
  • 1/2 cup Grated cheese
  • 1 tbs Cornflour

Instructions

  • DINNER 1: SUNDRIED TOMATO CHICKEN BAKE
    Spray a 9×13 baking dish with cooking oil
  • Slice chicken breasts in half horizontally to create 2 thinner schnitzels & place them into the baking dish in a single layer
  • Season with garlic powder, onion powder, salt & pepper. Turning them with a fork to season both sides
  • Using an immersion blender, mix 1/2 a jar of drained sundried tomato strips with the can of chicken soup until almost smooth. (We'll use the other half for the next dinner) Add on top of the chicken, spreading out with a spatula to coat all the pieces evenly
  • Add grated cheese on top and cover with baking paper then alfoil to avoid the cheese sticking to the alfoil
  • Bake for 30 minutes or until the chicken is cooked through and remove the alfoil (and baking paper) to bake for a further 10 minutes or until the cheese is golden brown
    Baked sundried tomato chicken
  • HASSLEBACK POTATOES
    Slice potatoes in half. With the flat side as the base, place a skewer on either side and slice almost all the way through. The skewer will prevent any whoopsies here. Place in a microwave safe dish with a lid, add a sprinkle of water and microwave for 10 minutes. Transfer them to a prepared baking tray , flat side down and using a pastry brush, coat each piece with the herb oil from the sundried tomato jar. Sprinkle with salt & pepper and bake until golden and crispy.
    tray of baked vegetables
  • VEGETABLES
    Cube the vegetables into 1cm pieces, season with salt & pepper and bake for 20 minutes or depending on what vegetables you're using, until soft and lightly golden
  • Serve dinner and save any leftovers for the next meal
  • DINNER 2: SUNDRIED TOMATO & CHICKEN PASTA
    Boil water and cook pasta
  • Cube the leftover chicken to the same size as the vegetables. Add to a large pot with leftover sauce, veggies and the last half of the drained sundried tomato strips over a low heat. This will help everything come up to temperature evenly without buring any pieces
  • If you have alot of sauce leftover from dinner 1, it may be on the runnier side. If so, mix the milk and cornflour to make a slurry and add to the pan after the leftovers have come to a slow bubble.
  • Crank up the heat to medium low, add cooked pasta adn grated cheese. Once the pasta is thick and creamy, it's tiem to serve dinner. Enjoy!
Keyword: Cook Once & Eat Twice
Servings: 4

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