of penne or fusilli pasta (can use gluten free)
of garlic finely chopped
of lean bacon sliced into small pieces
breasts (skin and fat removed) cut into bitesize pieces
(zucchini), finely chopped
(2 cups) of passata
(1 cup) of chicken stock
of cherry or grape tomatoes halved
of balsamic vinegar
of Tabasco sauce
of tomato paste (puree in the uk)
and Pepper to season
(4oz) of cheddar (4xHEa's) or can use mozzarellaPreheat oven to 200c or 400f
pasta into a saucepan of boiling hot water and cook until al dente, drain and rinse with cold water to prevent from cooking further.
a frying pan with some spray oil add, the chicken and cook until golden brown and set aside.
the onion, garlic and bacon and brown for 2 mins.
all other vegetables and cook for a further 5 mins
the passata, stock, balsamic vinegar, Tabasco, tomato puree and oregano and bring to the boil then reduce the heat. Simmer, covered for about 30mins.
the mixture to a casserole dish, along with the pasta and chicken, season with salt and pepper and top with cheddar, then bake in the oven for approx 30mins until the cheese on top is melted and golden.
This Creamy ChickenandTomatoPastaBake made use of some cooked left over chickenand the remnants of a tub of Philadelphia, and I honestly don't think I'd have come up with it if Melanie Jean on my facebook page hadn't made a request for a chickenandtomatopasta dish with no basil and only a little garlic
2 chicken breasts, sliced into bitesize pieces. 5oz) of uncooked pasta. 5oz) of frozen broccoli and cauliflower. 12 cups/480ml of chicken stock. 1salt and black pepper. 1Season the chicken breast with salt and black pepper. 1Add the chicken breast and cook until lightly golden, remove and set aside. 1Add the pasta to a saucepan of hot water, cook to al dente and drain and set aside. 1Pour in the chicken stock and whisk until you have a smooth sauce. 1Add the chicken, pastaand vegetables to a oven proof dish, spray with spray oil and then pour in the sauce. 1Top with the cheddar and mozzarella and season with a little black pepper. 1Place in the oven andbake until the cheese is melted and golden
200g Pasta. 2 chicken breasts, diced. 4 slices bacon, chopped. 8 cherry tomatoes, halved. 250ml chicken stock. Add onion, garlic andbaconand brown for 2 minutes. Add all other vegetables and cook for a further 5 minutes. Add the passata, stock, balsamic and bring to the boil then simmer for around 30 minutes, add more water if the sauce gets too thick. With about 10/15 minutes to go cook the pastaand whilst the pasta is cooking grab another pan and brown the chicken using frylight. Add all ingredients to your oven dish, top with cheese andbake for approx 20/30 minutes. 200g Pasta
You could also add some cooked bacon to the recipe below for a super awesome dish. Drain the pastaand add to a baking dish with the chopped chicken, pepper and onionDrain a can of sweetcorn and add that together with chopped tomatoesand BBQ sauce, as much or as little as you wish
Use a slotted spoon to remove chicken from the pan and set aside. I’ve never been a fan of those pastabake sauces that come in a jar, they always taste just a little bit blandand powdery to me and it just feels like they need more substance