Easy chicken pasta bake recipe
This is a really simple recipe, but it's always a crowdpleaser (especially with children) – and it's a great thing to make if you're new to cooking
I made this chicken pasta recipe for a friend and her young children before the lockdown.
Now she is busy working away in a key role so she's my hero and I thought she might like this recipe posted in her honour. You know who you are!
I hope you find it useful – I've done a step by step guide. It's very quick and easy to put together, so give it a go – especially if you are new to cooking. You should be pleased with the results!
You will need: 2 tbsp olive oil, 1 garlic clove, 1 small onion, 200g boneless chicken breasts, 400g tinned chopped tomatoes, 2 balls mozzarella cheese, 50g finely grated Parmesan (optional), basil and Parmesan to serve.
Heat the oil in a frying pan, then fry the onion and garlic until it softens. Add in the chicken breast and continue to fry until all the chicken has coloured.
Add in one tin of chopped tomatoes, salt and pepper and cook until the chicken is cooked through (you can take a chunk out and cut it in half to test it). Then crumble one mozzarella ball into the sauce, reserving the other one for later.
Sauce added to cooked pasta
Meanwhile, cook the pasta according to the packet instructions, then drain. Pour the sauce into the pasta and stir well. Gently stir in 50g finely grated Parmesan too, if you want to boost the flavour at this stage.
Put the mixture in an ovenproof bowl. Grate the remaining mozzarella ball and sprinkle on top.
Bake at 180 degrees until it browns (it should be about 15 minutes).
Top with some fresh basil leaves and serve with grated Parmesan.