Chicken and Vegetable Pasta Bake

This Chicken and Vegetable Pasta Bake is a hearty and comforting dish, featuring tender chicken, vibrant vegetables, and pasta enveloped in a creamy sauce, topped with a golden cheesy crust. It's perfect for a cozy supper and is both satisfying and nutritious.

Ingredients

• Pasta (penne or fusilli) - 150g
• Chicken breast (diced) - 200g
• Zucchini (sliced) - 100g
• Bell pepper (diced) - 100g
• Carrot (grated) - 50g
• Onion (chopped) - 50g
• Garlic (minced) - 2 cloves
• Olive oil - 2 tablespoons
• All-purpose flour - 1 tablespoon
• Chicken broth (low-sodium) - 250ml
• Milk (dairy or non-dairy) - 100ml
• Shredded cheese (mozzarella or cheddar) - 100g
• Salt - to taste
• Black pepper - to taste
• Dried oregano - 1 teaspoon
• Fresh parsley (chopped) - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. Cook the pasta according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
4. In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until softened.
5. Add the sliced zucchini, diced bell pepper, and grated carrot to the skillet. Cook for another 5 minutes until the vegetables are tender.
6. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute, then gradually add the chicken broth and milk, stirring constantly until the mixture thickens, about 3-5 minutes.
7. Season the sauce with salt, black pepper, and dried oregano. Stir in the cooked chicken and pasta until well combined.
8. Transfer the mixture to a baking dish and sprinkle the shredded cheese evenly on top.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 600
• Protein: 40 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in protein from chicken, which supports muscle health.
• Rich in vitamins and minerals from the assorted vegetables.

Tags