Name: Chicken & Vegetable Pasta Bake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: British
Ingredients: 3tbsp oil; 1 medium onion, finely chopped; 400g chicken breast, cut into chunks; 400g pasta, fusilli, boiled until al dente; 1/4 cup reserved pasta water; 1 tsp Supreme Garlic Paste; 2 tsp Supreme Chilli Powder; ½ tsp Supreme Turmeric Powder; 1 tsp Supreme Paprika Powder; 1/2 tsp Supreme Coarse Black Pepper; Salt to taste; 1 stock cube; 1 tin Supreme Chopped Tomato, pureed; 1 tsp sugar; 1/2 courgette, sliced; 150g mushrooms, sliced; ½ cup sweetcorn; ½ red pepper, sliced; ½ tsp dried basil; ½ tsp oregano; 2 cups grated mozzarella & cheddar; Cherry tomatoes (optional); Basil leaves; 50g butter; 50g flour; 1 Lt milk; ½ tsp Supreme Coarse Black Pepper

1

Heat oil in a pot over medium heat. Add onions and sauté until soft.

2

Add chicken, garlic paste, chilli powder, turmeric powder, paprika powder, coarse black pepper and salt to taste. Stir well and cook until chicken is cooked through.

3

Add pureed tomato, ¼ cup pasta water, sugar and crumble in the chicken stock cube. Mix well, cover and simmer on low for 20-25 minutes.

4

Stir in the veggies and cook uncovered for 5 minutes.

5

Make the white sauce: melt butter in a saucepan over medium heat. Add flour, stir constantly and cook the flour for 2-3 minutes.

6

Stirring continuously whisk in a little of the milk at a time, until you have a smooth, thick sauce.

7

Remove from the heat and whisk in salt, coarse black pepper.

8

Preheat the oven at 200°C.