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.    

Ingredients
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

Method
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.

No comments:

Post a Comment