Chicken, Arugula And Pasta Casserole – a delicious recipe with cavatappi, sunflower oil, bacon rashers, butter, flour, mustard. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat the oven to 325u00b0F. Poach the chicken in boiling, salted water for 10-12 mins until cooked through. Meanwhile, cook the pasta in a separate pot of boiling, salted water, then drain.
2
Heat the oil in a frying pan, add the bacon and fry for 4-5 mins until crisp. Remove from the pan and set aside. Add 3 tbsp butter and the onion to the frying pan and saute for 3-4 mins. Stir in the flour then gradually whisk in the milk. Add the mustard and season then simmer, stirring, until the sauce thickens.
3
Stir three-quarters of the Cheddar into the sauce. Dice the chicken then mix the chicken, pasta, bacon, tomatoes, argula and cheese sauce together. Grease a baking dish with butter then transfer the mixture to the dish. Dollop up to 2 tbsp butter over the top of the dish then bake for 15-20 mins until the top is golden and bubbling. Serve.
1697
kcal
Calories
135
g
Fat
18
g
Carbs
100
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 500 g chicken breast, 300 g cavatappi (or macaroni), 1/2 tsp sunflower oil, 5 None bacon rashers, chopped, and more.
Yes, Chicken, Arugula And Pasta Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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