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Chicken & Vegetable Pasta Bake

Diabetic.Foodie's picture
  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

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: 
Main Dish

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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


Chicken & Vegetable Pasta Bake Recipe