Chicken Pasta Bake #2
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
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.
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.