Recipe: chicken pasta bake

 

Chicken pasta bake

I used:
one tsp oil (two syns) and/or spray oil as needed
one smallish onion, peeled and sliced
half a small sweet potato, peeled and chopped
one chicken breast fillet, cut into chunks
half a yellow pepper, sliced
three mushrooms, sliced
some passata from garden tomatoes and half a can chipped tomatoes (you could use a whole can
instead)
garlic puree, tomato puree and mixed herbs
one tbsp chicken stock powder
70g pasta – I used wholemeal spirals
one heAs worth of cheddar, grated 

Heat the oil/spray oil and soften the onions in the oil.  Add the sweet potato and continue sizzling.  Then add the chicken and brown all over before adding the mushroom and pepper.  Turn the heat right down, cover if possible and let it gently sizzle for around ten minutes, stirring occasionally.

While this is going on, cook the pasta, drain it and set it aside.

Turn up the heat, add the tomato, the garlic, the tomato puree, and the chicken stock with some black pepper and salt if needed.  Bring it all to a boil, stirring, then turn the heat down again and leave it to bubble gently as the sauce thickens. 

Heat the oven to around 180 or turn on the grill.

Finally, check the seasonings and adjust, stir in the pasta and spoon it all into an ovenproof dish.  Sprinkle over the grated cheese and melt it either in the oven or under the grill.

 

It makes lots and is very SW friendly with one healthy extra A, two syns and loads of speedy veg.