Pasta and Chicken Bake
600g Boneless chicken breast diced
1 Onion diced
1 Green pepper diced
300g mushroom (optional)
3 Gloves of garlic
1/4 tsp. Black pepper
3/4 tsp. Paprika
400g Pasta (in this recipe I used Penne, but I also make it with twist pasta)
5 tbsp. Tomatoe Puree
5-6 tbsp. Olive Oil
200g grated cheese
Method:
In a pan on a medium heat, put in the olive oil, once slightly warm put in
the onions. Keep an eye on them as you don’t want them too brown; once they
start to brown add the chicken breast. All you need to do is seal it.
Once sealed added the garlic, tomatoe puree and spices and let to simmer for
a few minutes. Then add the diced peppers, mushroom and about a mug full of
water and leave to simmer again for a few minutes.
Then add enough water to cover and lid on for about 20-30 minutes, keep
checking until chicken is cooked and there is sufficient sauce left to mix with
the pasta.
In separate pan bowl water for the pasta and follow cooking instructions for
pasta. Once done risen under cold water to stop it from cooking.
In an oven proof dish pour in the cooked pasta followed by the chicken sauce
and mix well till all the pasta is coated.
Then add cheese and put into a preheated oven of 175c fan operated to bake
for approx. 15-20minutes until the cheese is golden brown.
