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Who doesn’t love pasta?! 

This recipe is so great because you don’t need to boil and cook the pasta beforehand! Everyone who has tried this absolutely loves it, so I hope you do too. 

  Makes 6 big portions:
 

Ingredients (9)

– 500g cooked chicken breast (diced small)
– 500g pasta shells
– 500ml tomato & basil pasta sauce
– 500ml stock of choice (I used a chicken cube mixed with boiling water)
– 130g grated cheddar cheese
– 150g plain, full cream yoghurt
– Finely diced onions & red pepper
– As much garlic as your heart desires
– Italian herbs
– Turmeric (optional – doesn’t change the flavour but has anti-inflammatory properties. Note – it will add a yellow colour)

Method:

1. Pre-heat oven at 180 degrees Celsius
2. Place pasta in a large baking dish
3. Cover with pasta sauce & stock
4. Mix through the remaining ingredients, cover dish and bake for 35-45 minutes – you don’t want it too mushy but also not too hard.
5. Enjoy! Save the leftovers for lunches for the week!

Nutritional Information:

Calories per serving: 572 (you could decrease this by dividing the dish into smaller pieces or by using less pasta and more veg)

Protein: 42g
Carbs: 60g
Fats: 19g

What’s great about this recipe is you don’t have to pre-cook the pasta can add any and all veggies of your choice! The smaller you have cut the,/ grated them, the better! Think zucchini, aubergine, beans, cauliflower rice, pumpkin, etc.

Note* if you want to grate and use zucchini and aubergine: these veggies contain a lot of water and will probably make your bake too mushy. To avoid this – grate the veg, put some salt on it and leave it for a while. Then use paper towel to squish all the water out.

Enjoy x