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Pesto Chicken Pasta Bake

November 10, 2013

Saving Pennies 

I was becoming more money conscious then usual so this meant budgeting on everything, from travelling to food.  I am usually quite good when it comes to adapting recipes to make them cheaper, it is important to know that there is nothing wrong with substituting expensive ingredients for cheaper ingredients.  You can still be healthy and keep things fresh.  I found this great quality pesto on sale and pasta bake will always be a simple solution of a weekday meal.  Chicken will always be pricey, but combined with the right ingredients you can still eat in and feel satisfied.  I made a really tasty chicken bake, it didn’t take much effort and allowed me to  have time to just relax which is always a good thing after a busy day.  For a treat I used macaroni pasta which just put a huge smile on my face.

This recipe was adapted from Ainsley Harriottt’s just five ingredients (BBC Books, 2009).

Pesto chicken bake

Ingredients:

350g macaroni, pre cooked chicken breast (chopped into bite size pieces), 75g creamy tomato pasta sauce, 4 tsps green pesto, 6 tbsps mozzarella.

Method:

1. Cook the macaroni in a pan of boiling water.
2. Drain the macaroni and pre heat the oven to 200 degrees C.
3. Pour the macaroni into an oven proof dish.
4. Mix in the rest of the ingredients.
5. Bake in the oven for 20 minutes.

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From → Main Meals

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