Chicken and Vegetable Pasta Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 528.0
- Total Fat: 11.6 g
- Cholesterol: 89.0 mg
- Sodium: 301.5 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 8.8 g
- Protein: 53.1 g
View full nutritional breakdown of Chicken and Vegetable Pasta Bake calories by ingredient
Introduction
Great for all the family. High in protein and full of vegetables too!Also great to reheat the next day!
Most of the fat comes from the cheese so pick a low-fat variety if you prefer. Great for all the family. High in protein and full of vegetables too!
Also great to reheat the next day!
Most of the fat comes from the cheese so pick a low-fat variety if you prefer.
Number of Servings: 4
Ingredients
-
1 tsp olive oil
1 onion (approx 120g), chopped
4 chicken breasts, cubed
1 medium courgette/zucchini (approx 260g), sliced
handful of mushrooms (approx 180g), sliced
3 cloves garlic, crushed
1 400g can chopped tomatoes
0.5 tube double-concentrated tomato puree (100g)
250g wholewheat pasta
black pepper
dried basil
dried oregano
80g cheddar cheese, grated
Directions
Put pasta on to cook according to pack instructions. Preheat oven to 180C.
Fry onion in oil until starting to soften.
Add chicken and fry until white all over.
Add garlic, zucchini and mushrooms. Cook until starting to soften.
Add canned tomatoes, tomato puree, herbs and seasoning. Simmer 5-10 minutes, until chicken and vegetables are cooked through.
Stir pasta into chicken and vegetable sauce, then pour into a baking dish.
Top with grated cheese and bake for 15-20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user NOME__.
Fry onion in oil until starting to soften.
Add chicken and fry until white all over.
Add garlic, zucchini and mushrooms. Cook until starting to soften.
Add canned tomatoes, tomato puree, herbs and seasoning. Simmer 5-10 minutes, until chicken and vegetables are cooked through.
Stir pasta into chicken and vegetable sauce, then pour into a baking dish.
Top with grated cheese and bake for 15-20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user NOME__.