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Chicken Pasta Bake

Contains dairy and gluten

This pasta bake freezes well. For low amine eat within 2 weeks of freezing. Serve with green beans and brussels, or other suitable veg or salad.

Serves 6

Chicken base

  • 250 grams chicken mince (2-3 skinless chicken breasts minced in food processor, to a level still lumpy, not pureed)
  • 2 cloves garlic, finely chopped
  • 2 diced french onions (eschallots) or  Leek*
  • 1 tablespoon chopped chives
  • Salt to taste
  • Suitable oil for cooking (rice bran or non gm canola oil)
  • 3 cups cooked GF small pasta,  or if gluten tolerated macaroni
 
 
Heat the oil and cook the garlic, leek, until leek has softened. 6 mins or so. Add chicken mince and salt, stir and seperate while cooking. Once cooked stir through with pasta.
 

If using shallot, you can cook the mince and the onion together with the garlic.

sauce

  • 1 tablespoon of butter
  • 1 tablespoon of plain flour (Standard or Gluten free)
  • 1 cup of  A2 milk
  • 1/2 cup filtered water
  • 1/3 cup sour cream (or cream cheese)
 
In small pan, make roux by melting butter and then stirring in flour until bubbling. Season with the salt and continue cooking for another minute. Whisk in  milk and water, a litte at a time, add sour cream, or cream cheese, stir until melted into the sauce. If sauce seems to thick add a little extra water.
 
Combine cooked chicken mixture with sauce and spread out in buttered or sprayed ovenproof dish or dishes.
 

Topping

 
  • Top with 1 cup of breadcrumbs, home made Gluten Free or  standard if Gluten OK
Sprinkle topping over chicken and pasta mixture
 
To cook, place in preheated oven and cook for 1/2 hour or so, till top golden and crunchy.
 
 
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