CHICKEN AND VEGETABLE PASTA BAKE
INGREDIENTS
3tbsp oil
1 medium onion, finely chopped
400g chicken breast, cut into chunks
400g pasta, fusilli, boiled until al dente
1/4 cup reserved pasta water
1 tsp Supreme Garlic Paste
2 tsp Supreme Chilli Powder
½ tsp Supreme Turmeric Powder
1 tsp Supreme Paprika Powder
1/2 tsp Supreme Coarse Black Pepper
Salt to taste
1stock cubes
1 tins Supreme Chopped Tomato tin, pureed
1 tsp sugar
1/2 courgette, sliced
150g mushrooms, sliced
½ cup sweetcorn
½ red peppers, sliced
½ tsp dried basil
½ tsp oregano
2 cups grated mozzarella & cheddar
Cherry tomatoes (optional)
Basil leave
White Sauce:
50g butter
50g flour
1 Lt milk
Salt to taste
½ tsp Supreme Coarse Black Pepper
METHOD
Heat oil in a pot over medium heat. Add onions and sauté until soft, then add chicken, garlic paste, chilli powder, turmeric powder, paprika powder, coarse black pepper and salt to taste. Stir well and cook until chicken is cooked through. Add pureed tomato, ¼ cup pasta water, sugar and crumble in the chicken stock cube. Mix well, cover and simmer on low for 20-25 minutes. Now stir in the veggies and cook uncovered for 5 minutes. Make the white sauce; melt butter in a saucepan over medium heat. Add flour, stir constantly and cook the flour for 2-3 minutes. Stirring continuously whisk in a little of the milk at a time, until you have a smooth, thick sauce. Remove from the heat and whisk in salt, coarse black pepper. Preheat the oven at 200°c. Add the cooked pasta in a large oven-proof dish. Spoon over the chicken and veg sauce over the pasta. Then pour the white sauce on top. Lastly, add grated cheese, cherry tomato in the middle and sprinkle of dried basil and oregano. Bake in the oven for 20-25 minutes or until golden and heated through. Garnish with basil leaves and serve.