Chicken & Tomato Pasta Bake

Prep:15 minutes

Cook:25 minutes


Add a diced courgette to replace the chicken for a vegetarian option.


250g pasta
1 tbsp olive oil
500g chicken breast fillets, diced
1 onion, diced (200g)
1 carrot, diced (170g)
2 tsp dried mixed herbs
400g can chopped tomatoes
1 tbsp tomato puree (25g)
1 tsp LoSalt
125g pack mozzarella, torn


1. Preheat the oven to 200oC, gas mark 6.

2. Cook the pasta in boiling water for 8-10 minutes until just tender. Drain well.

3. Meanwhile, heat the oil in a large frying pan and fry the chicken, onion and carrot for 5 minutes. Add the herbs, tomatoes plus half the can of water, tomato puree and LoSalt and cook for a further 8-10 minutes.

4. Stir into the pasta and transfer to a serving dish, Scatter over the mozzarella and bake for 25 minutes until golden.