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

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Enjoy
Tracey and Jo

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

Ingredients

  • 2 chicken breast, diced roughly
  • 2 c diced veggies (we used peas, corn, zucchini and carrots)
  • 2 -3 large handfuls freshly grated cheese
  • 500 g spiral pasta

Sauce Ingredients

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

Instructions

Thermal Cooking Method

  1. Preheat the oven to 180°C.
  2. Fill your jug with water until the blades are covered. Then in your steaming tray (the deep one) place the diced chicken and all your chopped veggies.
  3. Set the steaming tray in place and cook for 15 mins/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 your sauce, bring a large pot of water to the boil and cook pasta as per packet instructions (drain and set aside if cooked before your sauce).
  5. While the pasta is boiling, make your sauce by adding onion to the mixing jug and blitz 3 sec/speed 6, then add the butter and cook 3 mins/100ºC/speed 1.
  6. Add all other sauce ingredients and cook for 7 mins/90ºC/speed 4.
  7. Add chicken and veggies back into sauce mix and shred the chicken apart by spinning for 3 secs/speed 4/reverse (skip this step 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 mins (or until golden brown on top).

Traditional Cooking Method

  1. Preheat the oven to 180°C.
  2. Brown chicken in a large frying pan, until the colour has changed.
  3. Add your diced veggies to the pan and fry off for a few minutes to soften and then set aside in a bowl.
  4. Before making your sauce, bring a large pot of water to the boil and cook pasta as per packet instructions (drain and set aside if cooked before your sauce).
  5. While the pasta is boiling, make your sauce using the same frying pan you used to cook the chicken by adding 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 mins until thick and creamy.
  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 mins (or until golden brown on top).
  • 4-6