Chicken & Tomato Pasta Bake

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Add a diced courgette to replace the chicken for a vegetarian option.


INGREDIENTS

  • 250g pasta
  • 1 tbsp olive oil
  • 500g chicken breast fillets, diced
  • 1 onion, diced (200g)
  • 1 carrot, diced (170g)
  • 2 tsp dried mixed herbs
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree (25g)
  • 1 tsp LoSalt
  • 125g pack mozzarella, torn

METHOD

  1. Preheat the oven to 200oC, gas mark 6.
  2. Cook the pasta in boiling water for 8-10 minutes until just tender. Drain well.
  3. Meanwhile, heat the oil in a large frying pan and fry the chicken, onion and carrot for 5 minutes. Add the herbs, tomatoes plus half the can of water, tomato puree and LoSalt and cook for a further 8-10 minutes.
  4. Stir into the pasta and transfer to a serving dish, Scatter over the mozzarella and bake for 25 minutes until golden.