Looking for a delicious meal, with simple ingredients and stuck on time? This chicken and mushroom pasta bake is gluten-free, IBS friendly and takes just 30 minutes to make.
One of the easiest meals you can make, is a pasta bake. It's a case of add everything to a large roasting tin, along with some sauce, and then bake in the oven to crisp the top up!
For this particular recipe, we've teamed the classic combinations of chicken and mushroom with a mild peppercorn sauce from the Schwartz gluten-free range to add an additional depth of flavour. We're also using our favourite a2 Milk™ which has helped to improve my IBS symptoms immensely.
This delicious dish was a huge hit when we tested it out, and it's not hard to see why. Simple to make, every day ingredients, and total comfort food. What's not to love!
You will need:
- Pack of chicken mini fillets
- 1 tbsp olive oil
- 1 onion – peeled and diced
- Handful of mushrooms
- Schwartz gluten-free peppercorn sauce mix
- ½ pint (300ml) a2 Milk™
- ½ pack Tesco gluten-free pasta – cooked according to packet instructions
- Handful of hard goats cheese - grated
Preheat the oven to 180°c/ 350°f/ Gas mark 4, and lightly grease a large roasting tin.
Place a large saucepan over a medium heat, add the chicken and olive oil and cook until browned, remembering to stir frequently.
Add the mushroom and onion and continue to cook for a further 2-3 minutes until softened.
In a small jug, add the a2 Milk™ and the Schwartz peppercorn sauce and mix until well combined.
Pour the peppercorn sauce over the chicken mix, and stir until thickened before removing from the heat.
Add the cooked pasta to the prepared roasting tin, and then add the cooked chicken and sauce mix.
Stir well before sprinkling the grated cheese over the top.
Bake in the oven for 18-20 minutes until the cheese has melted and the top has turned a lovely golden colour.
Remove from the oven and serve with fresh salad.