Chicken and Basil Pasta Bake Recipe – Suitable for 1 year plus

 1 tbsp Olive Oil
 1 Green Capsicum
 6 Basil Leaves torn
 100 g Mushrooms, sliced
 200 g Broccoli Florets (cut small)
 1 Chicken Breast, finely sliced
 100 g Unsalted butter
 100 g Plain flour
 3 cups Milk
 150 g Tasty Cheese
 2 l Water
 200 g Pasta
Chicken and Basil Pasta Bake
1

Preheat the oven to 180C (Fan Forced) and grease a 20cm baking dish

2

Heat the oil in a frying pan and sauté the capsicum for about 5 minutes and then add the Basil Leaves, Mushrooms and Broccoli and cook for another 3 minutes until soft. Transfer this to a bowl.

3

Return the frying pan to the heat and cook the chicken for about 10 minutes until cooked through. Add to the bowl of previously cooked vegetables.

4

Slowly melt the butter in a large saucepan and then stir in the flour using a wooden spoon. Once combined cook over a low heat for about 2 minutes, stirring constantly. Slowly whisk in the milk and keep stirring until it has thickened, making a white sauce (bechemal sauce). Add half the cheese and stir thoroughly.

5

Bring the water to the boil and cook the pasta until al dente as per the packet instructions. Once cooked drain and combine the chicken, vegetables and white sauce. Pour into your baking dish, sprinkle with the remainder of the cheese and bake uncovered for about 20 minutes.

Storage: Suitable to freeze in your reusable Sinchies sandwich bags for up to 3 months

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