Chicken Cheesy Pasta Bake
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500g pasta (any type)
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340g frozen pre-cooked chicken chunks
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150g cheese
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25g butter
A couple of hours before cooking, defrost the chicken chunks.
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Half fill a medium sized pot with water and bring to the boil on a medium heat.
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Add the pasta and cook for 20-25 minutes.
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Pan fry the chicken in butter for around 5 minutes, ensuring it’s cooked all the way through with a nice brown colour.
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Take pasta and chicken off the heat. Strain the pasta into the pot. Add the chicken into the pot with the pasta.
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Grate 120g of cheese into the pot and stir thoroughly.
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Place the mix into a glass or ceramic dish. Grate the rest of the cheese on top and put in the oven for 25 minutes at 200°C/gas mark 6.
This recipe makes a tasty lunch or dinner. You can keep leftovers in the fridge for a few days, eat cold or heat through for a couple of minutes in the microwave.
Sausage Pesto Mayonnaise Pasta
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5 sausages
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500g pasta (any type)
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3–4 tbsp pesto mayonnaise
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Half fill a medium sized pot with water and bring to the boil on a medium heat.
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Add the pasta and cook according to the instructions.
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Place your sausages in a deep pan (around 2 inches deep) and give them a drizzle of oil.
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Put them in the oven at 220°c/ gas mark 7 for 25-30 minuets.
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Strain the cooked pasta and put in a large plastic or glass bowl.
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When the sausages are cooked, let them cool for 5-10 minutes, then cut the sausages into 2-3cm slices.
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Add the sausages to the bowl with the pasta and mix lightly so the ingredients are combined.
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Finally, add 3-4 tbsp of pesto mayonnaise to the bowl. Mix well. This is now ready to enjoy!
This may seem like a strange dish but it tastes great, and can be enjoyed hot or cold! Store in the fridge and this dish will keep for 2/3 days. Enjoy!
