Chicken and pasta bake
By Dr. Karen Lindsay and Professor Fionnuala McAuliffe
1 small roast chicken or chicken leftovers from a previous meal
1 tbsp olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
150g mushrooms, sliced
1 red pepper, deseeded and chopped
2 celery sticks, finely sliced
1 x 400g tin chopped tomatoes
1 tbsp tomato puree
300ml chicken stock
Freshly ground black pepper
1 tbsp dried mixed herbs
100g low-fat cheddar cheese, grated
300g whole-wheat dried pasta
- Preheat the oven to 180°C/Fan 160° Bring a large oven-proof saucepan of water to the boil, add the pasta and cook for 10-12 minutes. Drain in a colander then return the pasta to the saucepan and set aside.
- Meanwhile, heat the oil in a separate saucepan, add the onion and cook for 2-3 minutes. Add the garlic and cook for a further minute.
- Add the mushrooms, pepper and celery and stir-fry for 1 minute then add the tinned tomatoes, tomato puree, stock and dried herbs. Bring to the boil then reduce the heat and allow to simmer for 20 minutes. Season with black pepper.
- Meanwhile, cut the roast chicken into large chunks, removing any fat and skin. Stir the chicken into the sauce for the final 5 minutes of cooking to heat through.
- Add the chicken and vegetable sauce mixture into the oven-proof saucepan with the pasta. Stir well to mix the sauce through the pasta then top with grated cheese.
- Place the pan in the pre-heated oven uncovered and cook for 10 minutes or until the cheese is melted and bubbling.
Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.Karen Lindsay is a Postdoctural Fellow