Chicken and Bacon Pasta Bake with Crumbs
1 hour 15 minutes
This was a recipe I kind of made up with a few things I had in the fridge. My husband and kids all loved it! I even puréed this for my six month old.
2 people made this
Ingredients
Serves: 4
- 500g spiral pasta
- 1/2 brown onion
- 1 clove garlic
- 500g diced chicken
- 4 bacon rashers
- 1 tablespoon fresh basil
- 200g mushrooms
- 1 zucchini, diced
- 1 carrot, grated
- 400g tin diced tomatoes
- 2 tablespoon tomato paste
- salt and pepper, to taste
- 1 cup grated cheese
- 1 cup fresh bread crumbs
- 1/4 cup grated Parmesan
- 2 tablespoon butter, melted
Directions
Preparation:25min ›
Cook:50min ›
Ready in:1hour15min
- Preheat oven to 180 degrees. Grease a large baking dish.
- Boil water in a large pot and cook pasta as per packet instructions. Meanwhile heat a large saucepan (I use my electric fry pan) with a little oil. Sauté onion and garlic.
- Add chicken pieces and bacon and cook for 3-5 minutes or until nearly cooked, then add the basil.
- Add the mushrooms, zucchini and carrot and cook until slightly softened.
- Mix through tinned tomatoes and tomato paste (add a little water if sauce is too thick) and season with salt and pepper. Let sauce simmer to allow flavour to come out.
- Once pasta is cooked, drain and add to sauce mixture along with grated cheese. Mix until well combined and transfer to the baking dish.
- Combine bread crumbs, Parmesan cheese and melted butter. Mix until well combined and sprinkle over the top of the pasta. I also like to season a little with salt and pepper.
- Place in preheated oven for about 30 minutes or until crumbs have turned golden in colour. Let dish stand for 5-10 minutes before serving.
Tip
I used mushrooms, carrots and zucchini, as this is what I had available, but you can add whatever vegies you want. Peas and red capsicum would work well in this dish, even a bit of chili would go well if you like a bit of heat.
