Member recipe

Chicken and bacon pasta bake

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Cooking time

Prep: 15 minutes Cook: 45 minutes

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Serves 4

Creamy, chicken and bacon pasta bake made by using up the leftovers from your fridge and dry store and perfect for freezing!

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  • 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)


  1. Boil salty water and cook pasta for what it readsbon the packet and pre-heat your oven to 180 degrees

  2. Fry the diced bacon until crispy, while it's cooking add the onion, mushroom, garlic, diced chicken, salt and pepper, until the chicken is cooked.

  3. Add the stock into the chicken, bacon mix allow to boil and then bring to a simmer until the liquid goes down to a half.

  4. Once 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

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