Who doesn’t love a good pasta bake! Yum!

This one is great for the family because it is packed with nourishing veggies.  Feel free to mix up the veggies to suit whatever your family likes, it’s really versatile.

This is definitely freezer friendly, and makes a massive amount, so freeze leftovers for one of those crazy, busy nights we all have!

Related recipe:  curry powder

 

September 20, 2019
  • 15m
  • 20m
  • 35m
  • 1

Ingredients

  • 2 chicken breast
  • 2 c diced veggies (peas, corn, zucchini and carrots)
  • 500 g spiral pasta
  • 1 c freshly grated cheese

Sauce Ingredients

  • 1 onion
  • 30 g butter
  • 400 g tin coconut cream
  • 50 g plain flour
  • 1 tbsp. curry powder (or to taste)

Instructions

Thermal Cooking Method

  1. Preheat the oven to 180°C.
  2. Roughly dice the chicken. Fill the jug with water until the blades are covered. Then in the steaming tray (the deep one) place the chicken and all the chopped veggies.
  3. Set the steaming tray in place and cook for 15 minutes/steaming temp/speed 2. Once done set this aside ready to make the sauce. Tip out any excess water from the jug, no need to wash it.
  4. Before making the sauce, bring a large pot of water to the boil and cook pasta as per packet instructions (drain and set aside if cooked before the sauce).
  5. While the pasta is boiling, make the sauce by adding roughly cut onion to the mixing jug and blitz 3 seconds/speed 6, then add the butter and cook 3 minutes/100ºC/speed 1.
  6. Add all other sauce ingredients and cook for 7 minutes/90ºC/speed 4.
  7. Add chicken and veggies back into sauce mix and shred the chicken apart by spinning for 3 seconds/speed 4/reverse (skip this step if the chicken is already finely diced).
  8. Mix sauce and pasta together, and pour into a large, ovenproof dish. Cover with grated cheese and cook in oven for approx. 20 minutes (or until golden brown on top).

Traditional Cooking Method

  1. Preheat the oven to 180°C.
  2. Finely dice the chicken and heat a frying pan over med/high heat. Add oil and brown chicken until the colour has changed.
  3. Add the diced veggies to the pan and fry off for a few minutes to soften. Transfer to a large bowl.
  4. Before making the sauce, bring a large pot of water to the boil and cook pasta as per packet instructions (drain and set aside if cooked before the sauce).
  5. While the pasta is boiling, make the sauce using the same frying pan you used to cook the chicken. Add finely diced onion and butter and saute over medium heat until the onion is translucent.
  6. Add all other sauce ingredients to the pan and cook for 7-10 minutes until thick and creamy stirring constantly.
  7. Add chicken and veggies back into sauce mix and shred the chicken apart using two forks (skip shredding the chicken if your chicken is already finely diced).
  8. Mix sauce and pasta together, and pour into a large, ovenproof dish. Cover with grated cheese and cook in oven for approx. 20 minutes (or until golden brown on top).
  • 4-6