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Chicken & Vegetable Pasta Bake Recipe
|Vegetable oil||1 Tablespoon|
|Boneless and skinless chicken breasts||2|
|Courgettes||2 , chopped|
|Red pepper||1 , cored deseeded and sliced|
|Chestnut mushrooms||150 Gram, sliced|
|Chopped mixed herbs||2 Tablespoon (Such As Parsley, Oregano, And Thyme)|
|Ground black pepper||To Taste|
|Dried pasta||375 Gram|
|Half fat mozzarella||125 Gram, thinly sliced|
Serving size: Complete recipe
Calories 2550 Calories from Fat 435
% Daily Value*
Total Fat 48 g74.6%
Saturated Fat 16.1 g80.6%
Trans Fat 0.1 g
Cholesterol 279.5 mg
Sodium 1589 mg66.2%
Total Carbohydrates 347 g115.7%
Dietary Fiber 32 g128.1%
Sugars 53.6 g
Protein 176 g351.2%
Vitamin A 169.4% Vitamin C 488.5%
Calcium 119.2% Iron 119.3%
*Based on a 2000 Calorie diet
Add the chicken and cook over a medium heat for 3-4 minutes, until browned on both sides.
Add the courgettes, pepper slices, and mushrooms, and continue to fry gently for 2-3 minutes.
Stir in the passata and herbs, bring to the boil, turn down the heat, and simmer for 2 minutes.
Season the sauce well.
Meanwhile, cook the pasta in plenty of boiling water for 8-10 minutes, or until al dente.
Stir the pasta into the sauce, then tip the mixture into a heatproof baking dish.
Lay the slices of mozzarella cheese on top.
Put the dish under a preheated hot grill and cook for 2-3 minutes, until the top is golden and bubbling.