If you need an easy recipe to satisfy your hungry family, this is it … a delicious combination of vegetables, chicken and pasta that’s guaranteed to please. You can either poach and shred some chicken breast or use left overs from a barbecue chicken Add different veggies to again use up leftovers or simply add and subtract other vegetables to suit your family’s tastebuds!
Chicken and Vegetable Pasta Bake …
Author: Mrs Organised
Ingredients …
- 2 cups dried pasta, cooked
- 1 tablespoon oil
- 2 small cloves garlic, crushed
- 1 medium onion, diced finely
- 3 shortcut pieces of bacon, diced finely
- 10 -12 small mushrooms, chopped into quarters
- ¾ cup chicken stock
- 250ml light sour cream
- 125g can corn kernels
- 2 cups broccoli, cut into small pieces and lightly steamed
- 1 – 1 ½ cups cherry tomatoes, chopped into quarters
- 1 ½ cups barbeque chicken, shredded
- 1 – 1 ½ cups cheddar cheese
- ¼ cup parmesan
- fresh basil
Method …
- Boil pot of water, cook pasta until tender, drain and set aside.
- Preheat oven to 180C.
- Heat oil in pan and add garlic, onion and bacon. Simmer until onion is transparent.
- Add mushrooms and chicken stock and simmer for 2 – 3 minutes.
- Remove pot from stove and add sour cream, corn, broccoli, cherry tomatoes and chicken. Stir well to combine.
- Transfer to baking dish and spread evenly. Top with cheddar cheese and parmesan and bake for 30 minutes or until cheese has melted and is browning.
- Remove from oven, add fresh shredded basil leaves and serve.
If you like this recipe, you might also enjoy these:
Leave a Comment