Pasta bake with chicken and pepper
A family favourite, this pasta and cheese bake is so easy to make that it tempted our youngsters to make it themselves!
Left to cook for themselves one night our two teenage sons decided to try their own experimental version of a dish we’d often made before. What they produced was better, they thought, than the original recipe and I’m inclined to agree.
Preparation and cooking time: 45 min
300g penne pasta
200g cauliflower, broken into florets
200g broccoli, broken into florets
150g sugar snap peas, whole
Large red pepper, chopped
400g cooked chicken breast, sliced
200g grated cheddar
500ml white sauce
Cook penne pasta in 2L salted water. Steam cauliflower for 8 minutes and broccoli and sugar snap peas for 4 minutes. (Alternatively cook them with the pasta). Mix the vegetables with the pasta in a large oven dish. Add the chicken to the white sauce, heat and then pour over the pasta and vegetables and stir gently to mix. Sprinkle the red pepper and the cheese over the top and place under a hot grill for 4 minutes.
Comments: Our sons used chicken tikka breast and a strong cheddar, both of which added a distinctive flavour, which is enhanced when cooked in a clay dish. We hope you enjoy this easy to cook family meal.
Used for preparing: tierranegra® CL 025 Round sauté dish