Michael and Rachel's

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Chicken Pasta Bake

Updated: 21 Aug 2020

Ingredients

  • 300g GF penne
  • 1 onion, roughly chopped
  • 2 or 3 chicken breasts, cut into thin strips
  • 1 tbsp paprika
  • 2 tbsp olive oil

  • Salt and pepper

  • 4x portions cheese sauce (home made or store bought)

  • 2 large tomatoes, cut into cubes
  • Grated cheese

Method

  1. Preheat the oven and butter a casserole dish. Set a spare casserole dish to one side.
  2. Cook the penne with the onion in boiling salted water. Drain.
  3. Meanwhile, put the chicken strips in a bowl with the paprika, salt and pepper, and stir to coat.
  4. Heat 1 tbsp of the olive in a large frying pan and fry the chicken over a high heat for about 2 minutes until golden brown and just cooked through. Using a slotted spoon, transfer the fried chicken to a plate and set aside.
  5. Heat the sauce and add the pasta. Stir to combine.
  6. To assemble the dish, add a layer of pasta to each casserole dish, then a layer of paprika chicken, then cover with a final layer of pasta. Sprinkle the tomato cubes and grated cheese over the top. Bake in the oven for 20 minutes or until golden and bubbling.

N.B makes 2 large casserole dishes i.e. 4x dinners in total.