Vickys Creamy Chicken & Tomato Pasta Bake GF DF EF SF NF.
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Ingredients requirements Vickys Creamy Chicken & Tomato Pasta Bake GF DF EF SF NF:
- Prepare 250 g of gluten-free fusilli (dry pasta is usually egg-free too).
- Need 1 tbsp oil.
- You need 1 of onion, chopped.
- Give 250 g of chicken breast cut into small chunks.
- Need 400 g for passata or use my Tomato-Free 'Tomato' Sauce recipe.
- You need 100 ml - full fat coconut milk.
- Need 100 g of tinned sweetcorn.
- Require 1 tsp of dried basil.
- Give 1 tbsp for sugar.
- Prepare 1 tsp - garlic puree.
- Provide 1 tsp of low sodium salt.
- Provide 50 g for grated Violife free-from cheese as topping (optional).
Vickys Creamy Chicken & Tomato Pasta Bake GF DF EF SF NF how to cook:
- Preheat the oven to gas 6 / 200C / 400F.
- Cook the pasta in boiling salted water according to the pack instructions then drain.
- Meanwhile, fry the onion in some oil until softened. Add to the drained pasta.
- Fry the chicken until cooked through.
- Add to the pasta and onions along with the coconut milk, sweetcorn, passata, basil, garlic puree, sugar & salt. Gently stir through.
- Spoon into an ovenproof dish, sprinkle the cheese on top. You can use nutritional yeast instead if you like.
- Bake for 15 - 20 minutes to melt the cheese and heat through. Serve immediately. Goes great with a simple green salad and garlic bread.
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