Sunday, 2 February 2014

Chicken and tomato pasta bake

Although not a very special meal, this was a good way to use half a cooked chicken and make the meat go a little further. Perhaps a Monday night meal with leftovers from the Sunday Roast? I used another recipe from the GoodFood site and decided to add the pasta to it to make it easier. I didn't have mozzarella and I think that would have been a nice addition, it may have also benefitted from a spicier tomato sauce. I grated cheddar cheese on top and along with the crispy bread crumbs, the topping was one of the best bits.    

Serves 4
2 small or 1 large onion, chopped
2 garlic cloves, crushed
3 tbsp olive oil
2 tsp dried oregano
3 x 400g cans chopped tomatoes or cherry tomatoes
1 tbsp sugar
little splash red or white wine vinegar
about 500g cooked chicken, shredded into chunks
125g ball mozzarella
2 good handfuls fresh breadcrumbs (or gluten-free alternative)
Buy Ingredients

Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, then simmer for 20 mins until the sauce is really thick. Stir in the chicken and transfer to a baking dish.
Heat oven to 220ÂșC. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.

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