This recipe is one of our family favourites, we love tuna pasta bake so I tried the same recipe with chicken and it was a hit! Sometimes I swap the chopped tomatoes for 500g of passata or a tin of tomato soup for a creamier sauce. Also, if you don’t have plain flour but do have self-raising, just use that instead, I had to make this swap when we ran out of plain. 1 more thing, to save washing up I use the same pan I cooked the pasta in to cook the cheese sauce.
This recipe serves 4, cost us less than £4 to make, takes 20 minutes to prepare and 30 minutes to cook.
- 250g Pasta, Penne or Fusilli works best
- 1 Onion, chopped
- 1 Garlic Clove, chopped
- 1 Red Pepper, chopped
- 2 Chicken Breasts, cubed
- 1 Tin of Chopped Tomatoes
- 1 tsp of Red Wine Vinegar or Balsamic Vinegar
- 1 tbsp Dried Basil
- 1 tbsp Mixed Herbs
- 1 tbsp Tomato Puree
- 50g Butter
- 50g Plain Flour
- 100ml Milk
- 400ml Chicken Stock
- 100g Grated Cheese
Preheat the oven to 170 degrees.
Boil the pasta in a pan on high heat for around 8-10 minutes or until pasta starts to soften.
Heat 1tbsp of oil in a frying pan and add the chicken, onion and pepper. Fry on a medium heat for 5 minutes then add the garlic and fry for a further 3 minutes or until the chicken is cooked. Add the chopped tomatoes, vinegar, dried herbs and tomato puree. simmer on a low heat for 10 mins then add this mixture and the pasta into an ovenproof dish. Leave this to the side whilst you make the cheese sauce.
Melt the butter in a pan then mix in the flour once the butter has melted. Slowly pour in the milk and chicken stock, stirring the sauce constantly. Once the sauce has thickened, take off the heat and add half of the grated cheese.
Pour the cheese sauce onto the chicken and pasta mix then top it off with the rest of your grated cheese.
Bake in the oven for 30 mins and enjoy!