Chicken and bacon pasta bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Creamy, chicken and bacon pasta bake made by using up the leftovers from your fridge and dry store and perfect for freezing!
Ingredients
Sauce
- 2 Chicken breasts diced
- 4 strips bacon diced
- 100g button mushrooms sliced
- 1 white onion diced
- 2 tbsp dried herbs
- 2 garlic cloves minced
- 250ml chicken stock (cube or homemade)
- 200ml coconut milk
- 100g spinach
- 50g grated mozzarella
Pasta
- 2 Chicken breasts diced
- 4 strips bacon diced
- 100g button mushrooms sliced
- 1 white onion diced
- 2 tbsp dried herbs
- 2 garlic cloves minced
- 250ml chicken stock (cube or homemade)
- 200ml coconut milk
- 100g spinach
- 50g grated mozzarella
- 300g pasta (any shape)
Method
- STEP 1Boil salty water and cook pasta for what it readsbon the packet and pre-heat your oven to 180 degrees
- STEP 2Fry the diced bacon until crispy, while it's cooking add the onion, mushroom, garlic, diced chicken, salt and pepper, until the chicken is cooked.
- STEP 3Add the stock into the chicken, bacon mix allow to boil and then bring to a simmer until the liquid goes down to a half.
- STEP 4Once the liquid is at a half, add the coconut milk and allow it to slightly thicken to the constantcy of single cream. Add the pasta, spinach and cheese, mix and transfer to a casserole or baking dish for 35-40 minutes or until the cheese has melted and the pasta has absorbed most of the liquid
