Red Pasta Sauce Ingredients:

Note: This recipe will yield approximately 1 litre of Nutri V Red Pasta Sauce.

Pasta Bake Ingredients:

700g Nutri V Red Pasta Sauce (see above ingredients)
500g cooked Fusilli pasta (Penne, spiral or shell pasta will also be fine). Gluten Free pasta option also acceptable.
600g chicken thigh, diced to 3-5 cm pieces
50g vegetable oil
10g Nutri V Mixed Veg powder
120ml water
1 x 400g tin crushed tomato
2 x 250g punnets cherry tomatoes, sliced in halves.
100g grated cheese
1 tsp salt flakes
Cracked pepper to taste
1 cup basil (optional)
1 cup spinach (optional)

To make the sauce:

Transfer all ingredients to a medium size saucepan on a low heat. When butter is melted, use a stick blender to mix all ingredients together until you achieve a smooth consistency. Remove from heat and allow to cool.

To make the pasta bake:

Preheat oven to 180deg Celsius and bring a large pot of well salted water to the boil.
Heat the frying pan on a medium heat and add vegetable oil. Transfer chicken to the pan and sauté until lightly browned on the outside. Sprinkle Nutri V vegetable powder over the chicken, **Slowly add the water to the chicken and cook for a further five minutes on a low heat until the chicken is cooked through**
Add tin of crushed tomatoes and Nutri V Red Pasta Sauce to the chicken mix.
Add 1 teaspoon of salt flakes and fresh cracked pepper to taste and stir through.
Transfer chicken mixture to pasta pot and add the cherry tomatoes, spinach and basil. Stir well.
Transfer all mixture into baking tray, top with grated cheese. Add more basil and spinach if you wish. Bake for 15 minutes until golden brown.
Stand the cooked pasta bake for 5 minutes before serving. This recipe is also wonderful as a cold pasta salad.

** Be careful during this process when adding water to the oil as it may spit - use a lid to cover the pan after adding the water, if needed**

Recipe created by Glory Us.