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FROM MY KITCHEN TO YOURS

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This is a lighter version of your usual pasta bake but I actually prefer it (serves 6 to eight) here's what you will need:

 

  • 2 tablespoons olive oil

  • 250g conchigliette

  • 1 onion sliced

  • 4 slices bacon (trim fat)

  • Small pack mushrooms quartered

  • 2 chicken fillets cubed

  • 2 tablespoons marinade

  • 150g ham trimmings

  • 250g extra mature cheddar

  • 250g quark

  • Salt & Pepper

  • Parsley to garnish (optional)

KAREN'S CHICKEN, HAM AND MUSHROOM

BAKE

Checken, Ham and Mushroom Bake << Back to Recipes

Pre-heat the oven to 200 degrees & heat the oil in a large frying pan or wok on medium & add the onion, meanwhile bring a large pan of salted water to the boil & add the pasta, turn down the heat slightly & cook til al dente (approximately 10 minutes). Drain, fill the pan with cold water & tip the pasta back into the water, stir then drain again.

 

Add the chicken, chopped bacon & mushrooms to the onions & cook for approximately 10 minutes then add the ham trimmings, mix through & cook for a couple of minutes more.  Now add the quark & marinade & when simmering, add 100g of the grated cheddar & mix well. At this stage taste & season if required & add the well drained pasta. Take off the heat & put the contents into a shallow roasting dish approximately 14in x 10in then sprinkle with the rest of the cheese & chopped parsley. Bake in the oven for 20 minutes.

 

To make a more indulgent pasta bake simply replace the quark with double or single cream.

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