Chicken and Bacon Pasta Bake

INGREDIENTS

• 2 Chicken Breasts, cooked, shredded
• 500g Pasta, gluten free (I used Penne, but spirals or macaroni would work well as well)
• 2 tsp Garlic Infused Oil
• 6 rashers Streaky Bacon, sliced into 1cm thick pieces
• 500ml Cream (lactose-free for those following a green FODMAP lifestyle)
• 300g Corn Kernels, tinned, drained
• 200g Spinach, roughly chopped
• 250g Broccoli, roughly chopped
• Salt, to taste
• Pepper, to taste
• 2C Cheddar Cheese, grated

INSTRUCTIONS

1. Pre-heat oven to 190°C.
2. Cook pasta according to packet instructions. Once cooked, drain.
3. Over a medium high heat, heat the garlic infused oil in a frying pan.
4. Add the bacon to the frying pan and brown both sides. Remove the pan from the heat once the bacon has cooked through.
5. Add the bacon and the oil from the pan into a bowl, along with the drained pasta, cream, chicken stock powder, corn kernels, spinach, broccoli, and bacon. Add salt and pepper to taste.
6. Spread the mixture into a baking dish, sprinkle over the cheese, and bake for 25 minutes until the cheese has browned.
7. Serve immediately while warm.

SERVE WITH

A green salad.