Chicken and Bacon Pasta Bake

Difficulty | Serves 6 | Book 7

Chicken and Bacon Pasta Bake book 7

1½ cups macaroni pasta
1 bunch asparagus
cooking spray
90g bacon short cut diced
400g skinless chicken breast diced
1½ cups carrots diced
1 teaspoon crushed garlic (in jar)
¼ cup water
¾ cup onion diced
2 cups mushrooms cut in quarters
1 x 340ml can evaporated light milk
35ml skim milk
2 x sachets 98% fat free Cream of Chicken Cup a Soup
1 teaspoon dried oregano
¼ teaspoon cracked black pepper
1 teaspoon cornflour
1 cup skim milk
½ cup (50g) 30% reduced fat tasty cheese freshly grated

Per serve
Kilojoules1479 (cals 353)
GI RatingLow


Preheat oven 180ºC fan forced.

  1. Cook pasta as instructed on packet. Leave to one side.
  2. Trim about 5cm from thick end of asparagus spears and throw ends away, then cut spears into 3cm pieces, leave to one side.
  3. Fry diced bacon in a large frypan that has been coated with cooking spray. Remove into a medium size bowl.
  4. Coat frypan with cooking spray then brown diced chicken, place into bowl with bacon and leave to one side.
  5. Sauté carrots and garlic in frypan, add water and cook 3 minutes. Add onion and cook a further 2 minutes. Toss in mushrooms and cook for another 2 minutes.
  6. Place bacon and chicken back into pan then pour in evaporated milk and skim milk. Combine soup mix, oregano, pepper and cornflour with skim milk in a small bowl then pour into pan, stir frequently until boiled. Don’t over boil sauce as evaporated milk can separate if over boiled.
  7. Add cooked pasta to pan and fold together well. Toss asparagus through mix then pour into a large lasagne dish that has been coated with cooking spray. Level mixture then sprinkle cheese over top. Bake 30 minutes.

Variation:Replace asparagus with either ¾ cup frozen peas or ¾ cup green capsicum diced

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen for 2-3 weeks

Dietitian's tip

Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralise cell-damaging free radicals. Research suggests that this slows down the aging process.

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