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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 265.9
  • Total Fat: 4.0 g
  • Cholesterol: 40.0 mg
  • Sodium: 622.4 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 22.6 g

View full nutritional breakdown of Chicken Pasta Bake #2 calories by ingredient
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Chicken Pasta Bake #2

Submitted by: BIG_SCOTS_LASS


Number of Servings: 4

Ingredients

    200g cooked chicken breast, diced
    140g dry pasta shapes
    2 cloves garlic, crushed or chopped
    1 medium onion, diced
    1 red or green pepper, diced
    6 medium mushrooms, sliced
    400g tinned chopped tomatoes
    50g reduced fat cheddar, grated
    1 tsp dried basil
    1 tsp dried oregano
    Salt & pepper to taste

Directions

If using raw chicken, bake in the oven for 30 minutes at Gas Mark 4 / 350°F / 180°C.
Boil the pasta according to the packet instructions until cooked.
Meanwhile, sauté the garlic, onion, pepper and mushrooms in a frying pan until softened. Stir in herbs, tomatoes and seasoning.
Pour the pasta into a 3 pint lasagne dish or casserole, then add the chicken and vegetables. Mix the ingredients so that everything is evenly distributed.
Sprinkle over the grated cheddar and bake at Gas Mark 4 / 350°F / 180°C for 45 minutes.
Allow to rest for 5 minutes before serving with a tossed salad or your favourite vegetable.

Number of Servings: 4

Recipe submitted by SparkPeople user BIG_SCOTS_LASS.






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