Monday, 6 January 2014

Chicken Pasta Bake

This is one of my favourite meals from my cookbook 'Food before 5'.  Yes, it uses a bit of cream but it is worth it - it tastes great!!

Chicken Pasta Bake
  • 400g dried pasta
  • 500g chicken breast fillets, thinly sliced
  • 100g bacon pieces
  • 3 cloves garlic, crushed
  • 120g baby spinach leaves
  • 600ml cream
  • 3 Tbspn tomato paste
  • 150g semi-dried tomatoes, diced
  • 2 cps grated cheese
  • salt & pepper
Step 1
In a large saucepan, cook pasta according to packet directions.

Step 2
While pasta is cooking, fry chicken, bacon & garlic in a frypan over high heat until chicken is just cooked through.

Step 3
Drain pasta & return to saucepan.

Step 4
In a jug, add tomato paste & cream together.  Stir to combine.  Add this to the pasta along with the chicken & bacon mixture, spinach, semi-dried tomatoes & 1 cup grated cheese.  Toss until combined.  Season with salt & pepper.

Step 5
Pour mixture into a large baking dish & top with remaining 1 cup cheese.  Cover & refrigerate until required.


Step 6
Preheat oven to 200 degrees c. Cook, covered for 30 mins.  Uncover & cook for a further 10 mins.  If cooking immediately after preparing, reduce cooking time to 20 mins covered, with a further 10 mins uncovered.

Tips: Add any vegetables of choice.  Kalamata olives are also a great addition.

Storage: in fridge, covered or in airtight container for up to 3 days.

This recipe & more can be found in 'Food before 5'.  Purchase for only $19.95 from

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