This Chicken and Bacon Pasta Bake is sure to be an instant hit with the entire family. 

Serves: 6

Recipe from ‘Symply Too Good To Be True- Book 7′

Ingredients

  • 1½ cups raw macaroni
  • 1 bunch asparagus
  • Cooking spray
  • 90g short cut bacon, diced
  • 400g skinless chicken breast, diced
  • 1½ cups carrots, diced
  • 1 teaspoon crushed garlic (in jar)
  • ¼ cup water
  • ¾ cup onion, diced
  • 2 cups mushrooms cut in quarters
  • 1 x 375ml can evaporated light milk
  • 2 x sachets cream of chicken cup-a-soup (Continental®)
  • 1 teaspoon dried oregano
  • ¼ teaspoon cracked black pepper
  • 1 teaspoon cornflour
  • 1 cup skim milk
  • ½ cup 25% reduced-fat tasty cheese freshly grated

Method

  1. Preheat oven 180ºC fan forced.
  2. Cook macaroni as instructed on packet. Leave to one side. Trim about 5cm from thick end of asparagus spears and throw ends away, then cut spears into 3cm pieces and leave to one side.
  3. In a large frypan that has been coated with cooking spray, brown bacon pieces. Remove into a medium size bowl.
  4. Coat frypan with cooking spray then brown diced chicken, place into bowl with bacon and leave to one side. Sauté carrots and garlic in frypan, add water and cook 3 minutes. Add onion and cook a further 2 minutes. Toss in mushrooms and cook for another 2 minutes.
  5. Place bacon and chicken back into pan then pour in evaporated milk. Combine soup mix, oregano, pepper and cornflour with skim milk in a small bowl then pour into pan. Stir frequently until boiled.
  6. Add cooked pasta to pan and fold together well. Toss asparagus through mix then pour into a large lasagne dish that has been coated with cooking spray. Level mixture then sprinkle cheese over top. Bake 30 minutes.

Variation:

Replace asparagus with either ¾ cup frozen peas or ¾ cup green capsicum diced.

Suitable to be frozen for 2-3 weeks.

Dietitian’s Tip: Asparagus is packed with antioxidants, ranking it among the top fruits and vegetables for its ability to neutralise cell-damaging free radicals. Research suggests that this slows down the ageing process.

Nutritional Information per serve

Fat
Total 9.2g
Saturated 4.2g
Kilojoules 1621 (387 cal)
Fibre 3.3g
Protein 33.2g
Carbs 42.4g
Sugar 15.3g
Sodium 582mg
GI Rating Low

Annette’s cookbooks SYMPLY TOO GOOD TO BE TRUE 1-7 are sold in all good newsagencies.

 

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  • Looks lovely and hearty and yummy.

    Reply


  • This is a different variant of pasta bake and, I must say, a very healthy and delicious one at that

    Reply


  • What a great new pasta bake for me to try. We are fans of various kinds of pasta bake in our home, so I love the chance to try something new.

    Reply


  • Looks and sounds great. Thanks for sharing.

    Reply


  • Looks and sounds delicious. I’m sure extra veggies could be snuck in also

    Reply


  • Can’t go wrong with a chicken and bacon pasta bake,sound’s delicious!

    Reply


  • Chicken and bacon pasta bake sounds absolutely great.


    • Making this pasta with bacon dish this week – a request!

    Reply


  • thank you for sharing a great recipe

    Reply


  • Annette you are a legend!

    Reply


  • brown, cook and mix , wait how easy can it get

    Reply


  • bacon with chicken great combination

    Reply


  • lots of Annette’s recipes on my page this morning – love em!

    Reply


  • I love the fact this is just all put together and baked in the oven. A different option to a conventional pasta recipe….love it!

    Reply


  • This is a great recipe and so easy and is nutritional as well.
    I chose to make a ‘slight’ alteration/ addition: prior to adding the grated cheese, I sliced two (2) tomatoes, place them on top and then added the cheese.
    Yum

    Reply


  • i love this idea rather than using penne!

    Reply

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