BBQ Chicken Pasta Bake
This simple and family friendly BBQ Chicken Pasta Bake can be ready to enjoy in under 45 minutes.
Servings: 4 people
Calories: 967kcal
Cost: 15
Equipment
- 1 x 20cm square oven safe dish
Ingredients
- 250 grams Bow Tie Pasta
- 250 grams chicken breast see notes
- 100 grams bacon 3 rashers of short cut bacon
- 1 red onion
- 400 grams corn kernels fresh or frozen
- 200 grams pineapple pieces
- 100 grams tasty cheese grated
- ½ cup BBQ sauce
- 400 grams crushed tomatoes
Instructions
- Preheat oven to 190 degrees celsius (fan forced).
- Cook pasta as per directions, drain and set aside.
- In a non stick fry pan, add the chicken breast, bacon, corn and red onion and cook over a medium to high heat for approximately 8 minutes until the chicken breast has cooked through and the bacon has browned slightly.
- Remove chicken breast from the pan and shred using two forks.
- Add drained pasta, shredded chicken, bacon, corn and red onion to baking dish. Add ¼ cup of the tasty cheese.
- Add the pineapple pieces, BBQ sauce and crushed tomatoes and gently combine in baking dish.
- Sprinkle the remaining cheese on top and then pop into the oven for 25 minutes until the cheese on top has started to brown.
Notes
Any type of pasta can be used for this recipe.
Leftover cooked chicken can be used.
Frozen or canned corn can be used.
To up the veggie content of this recipe, add a grated zucchini and red capsicum.
A mixture of tasty and mozzarella cheese can be used.
If not consuming immediately, store in the fridge for up to three days. Freeze leftovers for up to two months.
Nutrition
Serving: 0g | Calories: 967kcal | Carbohydrates: 129g | Protein: 33g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 984mg | Potassium: 938mg | Fiber: 8g | Sugar: 62g | Vitamin A: 610IU | Vitamin C: 21mg | Calcium: 272mg | Iron: 4mg