Posted in Food

Tomato and Cheese Chicken Pasta Bake

Hello!

Today I decided to make a dinner for the whole flat, so once again I was experimenting with gluten free cooking! After an early start to wish my darling sister a happy birthday, I got ready to start cooking.
With one flatmate needing gluten free food and another refusing to eat anything with tomatoes near it (out goes any lasagne, chilli, tomato soups…) I had to combine a few recipes. Here’s what I did, I think it will serve 6-8 portions:

Ingredients:

  • 500g chopped chicken breasts
  • 4 rashers bacon chopped
  • 285g pasta (gluten free in my case but use whatever)
  • 1 small onion chopped
  • 3 garlic cloves crushed
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 150g mushrooms chopped
  • 250g chopped tomatoes (shh don’t tell Jason)
  • 100g grated cheese
  • 25g butter
  • 1tbsp plain flour (again gluten free)
  • 200ml milk
  • 250g asparagus chopped
  • Handful ofmangetout cut in half.
  • Basil for on top when serving

Method:

  • Cook your pasta as instructed on the packaging and drain.
  • While that’s cooking, brown the chicken in a pan then add the bacon.
  • Once the bacon is browned, add the onion and garlic.
  • When the onion is see through, add the rest of the vegetables and cook until soft.
  • In a separate pot, melt the butter with the flour and mix.
  • On a medium heat, add the milk and whisk until thick and smooth then remove from the heat.
  • Add around two thirds of the cheese to the milk mix, and stir well.
  • Pour everything together into a large bowl and add the chopped tomatoes at this point. 
  • Mix together well and pour into an oven dish before sprinkling with the remaining cheese.
  • Cook in the oven at 200 degrees Celcius for 8-10 minutes.
  • Serve with some black pepper and basil

Fingers crossed they all like it!
Ktkinnes xxx

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