Roasted tomato, chicken and broccoli pasta bake

    1 hour 10 min

    Easy and tasty pasta bake with roasted tomato sauce, chicken, broccoli and mozzarella with a breadcrumb topping. Serves two. Double the recipe and freeze two for an easy midweek meal.

    Samantha's Supper

    Kent, England, UK
    6 people made this

    Serves: 2 

    • 6 medium vine ripened tomatoes
    • olive oil
    • sea salt and cracked pepper to taste
    • 1 large chicken breast
    • 1 medium onion, sliced
    • 2 cloves garlic, crushed
    • 1 rasher smoked bacon
    • 4 to 6 broccoli florets, sliced
    • 200g macaroni pasta, cooked
    • 1 mozzarella ball in brine, drained and sliced
    • 2 tablespoons breadcrumbs
    • 1/2 teaspoon dried oregano

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Pre-heat the oven to 200 C / Gas 6. Place the tomatoes on a baking tray and sprinkle with sea salt and drizzle with a little olive oil. Place the tomatoes in the oven and roast until softened and starting to catch a little, 30 to 40 minutes (depending on the size of your tomatoes).
    2. Place the chicken breast on a separate baking tray and roast in the oven with the tomatoes until cooked through, 30 to 40 minutes. Remove from the oven once cooked and set aside.
    3. Remove the tomatoes from the oven and allow to cool.
    4. Meanwhile, heat a frying pan with a little oil and pan fry the onions until cooked and translucent, about 10 minutes. Add the garlic and cook for a further 1 to 2 minutes. Cool a little. Place the onion mixture into a food processor or the jug attachment to a hand blender. Blitz until chopped small.
    5. Add the tomatoes (ensure the vines are discarded) and blitz well. Add seasoning to taste and blitz again until the sauce is now a thick puree. The sauce will now need to be thinned out by adding a tablespoon of olive oil and 2 tablespoons of water. Blitz to combine. Add more water if necessary but do not over do it. The consistency right for this dish is that of pouring custard. Set aside.
    6. Slice the chicken and set aside. Grill or pan fry the bacon rasher then chop. Place the broccoli into a microwave safe bowl, add 3 tablespoons of water, cover with cling film and microwave for 5 minutes. Remove the film, drain and set aside.
    7. In a large mixing bowl add the macaroni, tomato sauce, chicken slices, chopped bacon and broccoli. Season and mix well. Distribute the pasta mix between two oven foil containers or place into an ovenproof dish.
    8. Top with the mozzarella, scatter over the breadcrumbs and oregano ad finish with a drizzle of olive oil. Cover with foil lids or foil sheeting. Chill until ready to bake. (If made double quantity to freeze half, ensure foil containers are used and chill before freezing).
    9. Pre-heat the oven to 190 C / Gas 5. Remove the pasta bakes from the fridge while the oven is heating up.
    10. Place onto a baking tray and bake for 30 minutes. Remove the foil and cook for a further 10 to 12 minutes. Ensure pasta bake is piping hot but be careful not to burn.


    If freezing, defrost overnight in the fridge before cooking and bake as instructed above.

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