Pasta and Tomato Bake with Chicken Breast Fillet
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s)
- 3 spring onion (s)
- 1 tablespoon oil
- 2 carrot (s)
- 4 tomato (s)
- 0.5 tube ½ tomato paste
- 0.25 liter ¼ vegetable stock
- 200 g cream
- 400 g pasta
- Salt water
- 200 g cheese, rated
- 1 teaspoon herbs (oregano, basil)
- pepper
- possibly salt
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet, until it is firm to the bite, then drain well. Cut the chicken breast fillet into small pieces (like strips). Cut the spring onions into rings and the carrots into small cubes. Peel the tomatoes and cut them into large cubes.
- Fry the meat in the oil, add the spring onions and carrots and sauté. Roast the tomato paste then deglaze with the diced tomatoes and the broth. Bring everything to a boil, then add the cream, season with pepper, oregano and basil. Possibly salt, depending on how flavorful the broth is.
- Mix everything with the pasta and pour into a large baking dish. Spread the cheese over it and bake in the oven for 20 minutes at 180 ° C.
- A quick alternative to tomatoes: Simply use a can of peeled, chopped tomatoes. I`ve also added small broccoli florets or peas.
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