Pasta Bake with Chicken (NF)
On a cold winters night (it has certainly been cold for Perth as my photo of the hail will show, personally I've never seen this much especially after it had hailed a few hours prior!) there is nothing better than pasta bake! This one is super easy to do and you can throw whatever you want in... this is simply what I had in the fridge....
Gluten Free Tomato Chicken Pasta Bake
1 packet San Remo Gluten Free Spirals
2 cups leftover roast chicken, in small pieces(shredded as such)
2 handfuls of baby spinach
1 cup grated cheese (whatever is your favourite I used parmesan and cheddar)
3/4 jar of your favourite Gluten Free tomato pasta sauce
1/3-1/2 cup thickened cream
2tblspn
pepper to taste
Cook the pasta till aldente and drain, rinse in cold water to stop it cooking. Keep in the colander whilst you do the 'sauce'.
In the now empty pasta pot put it back on low heat and add the tomato sauce, pesto and cream and stir until warm and combined. Add the spinach and chicken and stir. Pop the lid on for a couple of minutes to allow the spinach to wilt a little. Stir in the pasta.
Transfer to an ovenproof dish, top with cheese and bake for 20minutes in a 180Deg oven, or until hot. Remove from oven and serve!
