Tonight’s dinner is using the last portion of chicken from the slow cooker whole chicken that I did at the start of the week. It was frozen for a few days to keep it fresh, and added defrosted in the fridge over night ready for use today.
Again it uses a jar of ready made sauce, because this is the cheapest and quickest way to make it when you haven’t got a well stocked pantry full of herbs. The sauce is wonderfully creamy and rich, and the family love it. The bake itself can be made ahead of time and kept in the fridge until it’s time to bake.
Chicken Pasta Bake
- 210g cooked chicken (leftovers).
- 1 jar Combino Creamy Pasta Bake.
- 300g fussili pasta.
- 1 bag frozen floret mix.
- 30g of Cathedral City or Lidl own light mature cheddar.
The sauce has instructions for cooking the pasta in the sauce. In the past I’ve had less than pleasing results doing it this way, so now I cook it separately. Do however you choose, but if you wish to cook it first, boil in enough water to amply cover it for about 15 minutes.
Put the veggies on to steam for 25 minutes, and add the pasta and the chicken to an oven proof dish. Add the sauce and combine well. Top with 30g of grated light cheddar.
Place in the middle of a preheated oven (180 degrees) and bake for 20 minutes from warm, or 30 minutes from chilled. Serve when piping hot and the cheese has brown, with the veggies.
When made as described, this meal has 692 calories, and costs £3.90, or 97.5p per serving.