Cheesy tomato chicken spaghetti bake
35 min
Spaghetti mixed with chicken and red pepper, baked in a cheesy tomato sauce! Great family comfort food!
20 people made this
Ingredients
Serves: 2
- 225g (8oz) spaghetti
- 1 tablespoon oil
- 2 chicken breast fillets, cut into bite size pieces
- 1 red pepper, de-seeded, cut into small thin strips
- 1 tablespoon tomato puree
- 1 (400g) tin tomato soup
- 2 tablespoons Parmesan cheese, grated
- 85g (3oz) mature Cheddar cheese, grated
- salt and pepper to taste
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Preheat the oven to 180 C / Gas 4.
- Bring a large pan of water to the boil and cook spaghetti until it is tender with a bite at the centre.
- Meanwhile in a large frying pan heat the oil, then add the chicken and peppers, fry until chicken is browned and the peppers are soft.
- Add the tomato puree to the chicken and pepper mixture and stir well to coat.
- Drain the spaghetti, then add to the chicken and peppers, mix well to combine.
- Place the spaghetti chicken mixture into an ovenproof dish; set aside.
- In a medium saucepan heat the tomato soup, then add the Parmesan and a handful of the Cheddar (some has to be reserved for the end). Stir through until the cheese has melted. Season to taste with salt.
- Pour the tomato cheese sauce over the chicken spaghetti mixture, then sprinkle the remaining Cheddar over the top.
- Bake in the preheated oven for about 15 minutes. Then serve!
Serving suggestion
Serve with garlic bread or crusty French bread!
