Tag: Bake

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.

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Chicken and Bacon Gnocchi Bake

Creamy: Chicken and Bacon Gnocchi Bake

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 500g Chicken Breast, diced
  • 6 Streaky Bacon rashers, sliced into thin strips
  • 300ml Cream
  • 170g Spinach, chopped
  • 500g gluten free Gnocchi
  • 2 C Cheddar Cheese, grated
  • 1/2 C Flat-Leaf Parsley, roughly chopped, fresh leaves + extra to serve
  • 1/4 tsp Salt
  • 1/2 tsp Pepper

INSTRUCTIONS

  1. Heat the garlic infused oil in a non-stick pan over medium-high heat. Add the bacon and cook, stirring occasionally until starting to brown.
  2. Add the chicken to the pan and cook, stirring occasionally until lightly browned.
  3. Add the cream and bring to a simmer. Continue simmering until the sauce slightly thickens.
  4. Add the spinach and cook until wilted, a couple of minutes maximum.
  5. Remove from heat and stir in 1/2 C of cheese, along with the salt and pepper.
  6. Meanwhile, cook the gnocchi in a large pot of boiling, salted water until the gnocchi float to the surface.
  7. Reserve 1/4 C of the cooking water and add it to the cream mixture. Drain the remaining water from the gnocchi.
  8. Add the gnocchi and the parsley to the cream mixture and toss to combine.
  9. Pour into an overproof dish, approximately 20x30cm, into a flat layer.
  10. Sprinkle the remaining cheese over the top of the gnocchi.
  11. Preheat your oven on grill, at 200°C.
  12. Cook the gnocchi under the grill for about 10 minutes, until the cheese is golden.
  13. Remove from the oven and top with the remaining chopped parsley.
  14. Serve while warm.

SERVE WITH

A green salad would be a lovely addition for this meal.

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