Ingredients
Scale
- 600 grams chicken breast
- 2 zucchinis
- 2 carrots
- 100 grams diced bacon
- 1 onion
- 2 cloves garlic
- 10 grams basil
- 300 ml cream
- 625 grams filled pasta
- 125 grams mozzarella
- 125 grams parmesan
Instructions
- Preheat your oven to 180 degrees celsius fanforced (355F).
- Peel and grate the zucchini and carrot. Dice the onion and slice the chicken.
- Fry the chicken in a medium frypan over medium heat with olive oil until golden. Set aside.
- Bring water to boil in a large pot and cook the pasta as per the pack instructions.
- Fry the onion and garlic until soft.
- Add the bacon and fry until golden.
- Add the veggies and stir for 3 minutes.
- Drain the pasta and add the veggies, chicken, and cream. Mix well.
- Stir through the basil and pour into a baking dish.
- Top with the cheese. Bake 20 minutes with a lid and 15 without until golden and bubbly.
Notes
- You can use shredded rotisserie chicken or leftover cooked chicken.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Boil the pasta beforehand to ensure it cooks evenly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg