This homemade Chicken Pasta Bake was inspired by a Mary Berry recipe. I was about to do the usual chicken stir fry for my daughters tea, when she said that she would rather have a pasta bake! I'm not a fan of sauces from a jar, so I reverted to the good old interweb and found this simple little gem. However as with all my dishes I have put my own little spin on it, so that I can pack as much veg in as possible to make it a complete meal.
Try comparing how easy this is with a jar of shop bought Pasta Sauce, also compare the ingredients, cost and additives. I know which one I would go for!
Homemade Chicken Pasta Bake Ingredients
1 Red Onion Chopped
3 Chicken breasts with skin removed and chopped
1 tsp of Paprika
2 tsp of Olive Oil
1 Red Pepper chopped
1/2 Courgette grated
1 Small can of Sweetcorn drained
2 Cubes of frozen Spinach defrosted
750ml Hot Milk
1tsp Dijon Mustard
75g Grated Cheese
Preheat oven to 200C or gas mark 7
- Add pasta and onion to boiling water and cook as instructed. When cooked drain and rinse with cold water to stop the pasta sticking.
- While pasta is cooking put the cut chicken and paprika in a bag and shake to ensure the chicken is covered. Add the oil to a heated frying pan and cook the chicken for about 2 mins then add the courgette and peppers and cook for a further 5 mins or until cooked so the middle is no longer pink.
- To make the sauce, heat the butter in a pan and add the flour, cook for approx 1 min then gradually add the hot milk and then cook until thick. Mix in mustard and 1/2 the cheese and season to taste.
- Place the cooked chicken mixture in the base of a large ovenproof dish, and sprinkle with the sweetcorn and spinach. Cover with the pasta and pour over the sauce and loosely mix. Sprinkle with remainder of cheese and bake for approx 20 mins