Day 7 - Chicken Pasta Bake

This recipe is a bit of a family favourite, both my mother & grandmother make it! We have two varieties of the family pasta bake; chicken & tuna. Yesterday I decided to do the chicken one, although I can't believe I've done it so early on in this year, it means I have to wait 357 days to have it again!! When making a pasta bake I always make it for 3 people so that I can have the leftovers for lunch the next day :) yum!

CHICKEN PASTA BAKE.

Serves: 3 People

Prep Time: 5 Minutes

Cooking Time: 40-45 Minutes

2 - 3 Large Chicken Breasts

1 Large Green Pepper

1 Tin of Chopped Tomatoes

1 Tin of Condensed Chicken Soup

300g of Fusilli Pasta

2 tsp of Worcestershire Sauce

75-100g of Ready Salted Crisps

50g of Cheddar Cheese

Salt & Pepper

Olive Oil

1 Crusty Baguette 

• Preheat the oven to 200 degrees and get a pan of water boiling on the hob for the pasta.
• Once the water for the pasta is boiling, add salt and the pasta and cook for approximately 12 minutes.
• Chop the chicken into bite size chunks and the pepper into thin strips & fry theses in a little oil.
• Once the chicken is sealed and the pepper has softened put them into a casserole dish with the tin of chopped tomatoes, condensed chicken soup, Worcestershire sauce and the cooked pasta. Season to taste & stir thoroughly.
• Next add the crisps onto the top of the pasta and grate over the cheddar cheese. Put the bake into the oven for 20-25 minutes or until crispy and golden on top.
• Serve with some salad leaves and the crusty baguette! Yum!