Creamy Chicken Pasta Bake

 

Preparation Time:
50 min.

Difficulty:
Intermediate

Total Calories:
680 kcal

Ingredients:

• 200g Chicken, diced
• 250g Pasta (penne or fusilli)
• 200ml Cream
• 1 Onion, chopped
• 2 Garlic cloves, minced
• 100g Tomato Puree
• 150g Mushrooms, sliced
• 100g Broccoli, chopped
• 100g Cauliflower, chopped
• 200g Potatoes, diced
• 2 tbsp Coconut Oil
• Salt and pepper to taste

Kitchen Tools Needed:

• Oven
• Stove Top

Instructions:

• Preheat the oven to 180°C (350°F).
• In a pot, boil water and cook the pasta according to package instructions until al dente. Drain and set aside.
• In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
• Add the diced chicken to the skillet and cook until browned and cooked through.
• Stir in the sliced mushrooms, chopped broccoli, and cauliflower. Cook for another 5 minutes until the vegetables are tender.
• Add the tomato puree and cream to the skillet, mixing well. Season with salt and pepper to taste.
• In a large baking dish, combine the cooked pasta and the creamy chicken mixture. Mix well to combine.
• Top with diced potatoes evenly over the pasta mixture.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 10-15 minutes until the potatoes are golden and crispy.

Macros:

• Total Calories: 680kcal
• Carbs: 80g
• Proteins: 60g
• Fats: 40g