Four cheese veggie chicken pasta bake

    Four cheese veggie chicken pasta bake

    35saves
    1hr45min


    6 people made this

    About this recipe: This is a tasty, creamy pasta bake with many different flavours to savour. Add as much or as little of the spices as you like, to suit your personal taste. It is also good made with gnocchi.

    Ingredients
    Serves: 12 

    • 500g fusilli pasta
    • 3 tablespoons olive oil
    • 3 skinless, boneless chicken breast fillets - cubed
    • 5 small green peppers, chopped
    • 3 small red peppers, chopped
    • 3 small yellow peppers chopped
    • 3 teaspoons soy sauce
    • 250ml white wine
    • 3 teaspoons lemon juice
    • 4 eggs
    • 2 (500ml) tubs creme fraiche
    • 1 pinch paprika
    • 1 pinch dried oregano
    • 1 pinch ground coriander
    • 1 pinch ground nutmeg
    • salt and pepper to taste
    • 350g Cheddar cheese, grated
    • 300g Emmentaler cheese, finely grated
    • 100g blue cheese, crumbled (optional)
    • 200g Parmesan cheese, grated
    • 500ml milk

    Method
    Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
    2. In a large frying pan over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine and lemon juice. Cover pan, reduce heat to low, and simmer for 20 minutes.
    3. Preheat oven to 190 C / Gas 5.
    4. Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, salt and pepper. Mix in Cheddar, Emmentaler and blue cheeses. Transfer mixture to a 22x33cm baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
    5. Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate