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Meat Free Chicken And Pasta Bake
Yields: 4 serving(s) - Preparation Time: 40 minutes
Ingredients
- 250 gram(s) conchiglie dried pasta; (8oz)
- 1 tablespoon(s) oil
- 50 gram(s) butter; (2oz)
- 1 onion; peeled and finely sliced
- 2 cloves garlic; crushed
- 1 1/2 teaspoon(s) chilli powder; (optional)
- 1 300 gram pac tivall chicken strips
- 1 green pepper; deseeded and sliced
- 1 400 gram can chopped tomatoes with herbs
- 300 milliliter(s) vegetable stock; ( 1/2 pint)
- 2 teaspoon(s) cornflour
- 1 tablespoon(s) water
- 1 150 gram pac button mushrooms; wiped and sliced
- Salt and freshly ground pepper
- 25 gram(s) fresh wholemeal breadcrumbs; (1oz)
- 25 gram(s) grated parmesan cheese or grated cheddar; (1oz) cheese
Directions
- Cook the pasta following the pack instructions and drain.
- Heat the oil and butter in a pan, add the onion and garlic and cook for 5 minutes or until soft.
- Then add the chilli powder and cook for a further minute.
- Add the chicken and brown on all sides then add the green peppers, tomatoes and vegetable stock.
- Bring to the boil, then cover and simmer for 5 minutes.
- Blend the cornflour with the water and add to the chicken.
- Stir in the mushrooms and pasta, season to taste.
- Preheat the oven to 200 c, 400 f, gas mark 6.
- Spoon into a suitable ovenproof dish and sprinkle with the breadcrumbs and parmesan.
- Place in preheated oven and cook for 20-25 minutes or until golden brown.
- Notes: a hearty main course dish containing vegetables, herbs and a meat free style chicken strips.
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