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