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Chicken & Vegetable Pasta Bake

Diabetic.Foodie's picture
Ingredients
  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
  Passata 500 Gram
  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
  Salt To Taste
Directions

Heat the oil in a non-stick frying pan.
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.
Drain well.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Ingredient: 
Pasta

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

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 mg93.2%

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

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Chicken & Vegetable Pasta Bake Recipe