Chicken pasta bake

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chicken-pasta-bake

This recipe can use up any left over pasta, tomato sauce and chicken or equally cooked from fresh. A quick and easy meal for all the family to enjoy. Delicious served cold with a summer salad or hot served with winter root vegetables.

 

Serves: 4

Total time: 35 minutes

Ingredients

  • 1 tablespoon rosemary (fresh)
  • 4 cup pasta (dried)
  • 1 cup cheese
  • 1 cup breadcrumbs (a few handfuls)
  • 1 teaspoon dried chilli (flakes)
  • 1 pint tomato passata
  • 4 cups chicken breast (cooked or leftover chicken)
  • 1 onion

Method

  • Oven Temperature: 350ºF – 180ºC – Gas Mark 4 – Moderate
  • Cook the pasta to packet instructions, and drain and set aside
  • Fry onions in a little oil, add passata, rosemary, and simmer for a half an hour
  • Season with salt and pepper
  • Add cooked diced chicken
  • Place in individual pots
  • Sprinkle the top with breadcrumbs and grated cheese, add some fresh herbs if you wish. Bake for approx 20 minutes
  • If using dried rosemary use 2 teaspoons

 

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