Chicken and tomato pasta bake 250 gr of fusili pasta (or whatever dried pasta you have in your cupboard) 1 tbsp olive oil 2 garlic cloves, finely chopped 1 can chopped tomatoes 1-2 tsp oregano or basil 1 tsp salt 1 tsp sugar 1 tsp black pepper 1 tsp chilli powder 100ml double cream 1 chicken breast Grated cheddar cheese (or any other cheese) Cook the pasta in a large saucepan of boiling water until al dente, approx. 8 mins Heat the oil in a large frying pan and add the oil. Gently cook the garlic, then add the tomatoes, herbs, salt, sugar, pepper and chilli (if using). Bring to the boil and cook for 8-10 mins until the tomatoes break down. Reduce to a simmer and add the double cream. Chop the chicken into strips and add to the tomato sauce. Add the cooked pasta and stir through until it is thoroughly coated with the sauce. Transfer to a deep baking dish and scatter over the cheese. This can all be done in advance until half an hour before teatime. Preheat the oven to 180C and bake the pasta for 15-20 mins until piping hot and the cheese has melted.
Posted on: Sun, 04 Jan 2015 14:58:08 +0000
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