Delicious, easy and a family favourite. The chicken is cooked with ham for extra flavour and combined with spinach and tomatoes. The sauce will turn pink when you add the cheese sauce. This pasta bake can be made low FODMAP, lactose or gluten free. Enjoy.
Ingredients 400g spiral pasta (gluten free if required)
Salted water, boiled (reserve 1/4 cup pasta water)
1 tbsp olive oil
2 cloves of garlic, crushed (exclude for low FODMAP)
1 small onion, finely cut (exclude for low FODMAP)
250 g ham, diced (or bacon)
2 chicken breasts, cut into bite sized pieces
500 g baby spinach
2 large tomatoes, diced
400 g tin tomatoes
1 tbsp oregano
1 tbsp basil
Salt and pepper, to taste
2 cups milk (lactose free if required)
2 tbsp cornflour
3 cups grated cheese (lactose free if required)
Salt and pepper
Preheat the oven to 180 degrees.
Cook the pasta in salted boiling water for 2 minutes less than the packet instructions. Drain, reserving 1/4 cup of the pasta water. Set aside.
While the pasta is cooking, sauté the garlic and onion in oil for 2-3 minutes in a frypan until caramelised.
Add the ham and sauté for 2 minutes.
Add the chicken and cook until all white.
Add the spinach and stir until wilted. Add the tomatoes, water, herbs, salt and pepper to taste. Simmer for 5 minutes and make the cheese sauce.
Heat the milk in a microwave for 2 minutes in a large bowl or jug. Add the cornflour, stir and microwave for 1 1/2 minutes. Add 2 cups cheese, season with salt and pepper and stir until melted. Pour onto the chicken mixture and stir to combine. Alternatively make the sauce on a cooktop.
The pasta sauce will turn pink when combined
Add the pasta and reserved pasta water to the sauce and stir to to combine. Transfer a baking dish and sprinkle on the remaining grated cheese.
Ready for cheese
Bake for 15 minutes until the cheese is melted and golden.