Chicken Mushroom & Red Pepper Pasta Bake

 fussyeater.netI love how versatile pasta bakes can be. You can add any veg or meat you want with any sauce you want. The other advantage is that it can be made in advance and kept in the fridge/freezer until you are ready to bake it.

I almost always make a tomato-ey pasta bake topped with plenty of grated cheese. This time I decided to use the bottle of Sicilian pasta sauce I had in my cupboard. I really don’t know why I bother buying bottled sauce. It always looks nice and this one doesn’t have any nasty stuff in it either but… its just not the same as making it from scratch. And to be honest, it doesn’t take any longer. I’m not saying the sauce wasn’t nice. It was. but, it just didn’t hit the spot.

The recipe I decided to post is my own and does not include the use of a bottled sauce. Feel free to use a bottled sauce if you have it. I know some people are going to be surprised and are probably shocked that I’m endorsing bottled sauce. I’m not that much of a food snob lol. A good bottled sauce can make all the difference in a weekday dinner. Especially if you like tomato based sauces. Ideally, I would love to make every dish from scratch. The problem with certain tomato sauces however, is that it needs time for the flavours to develop. Something that is in short order, especially on a weekday. All I will say is, pick wisely.

Prawn, Mushroom & Tomato Pasta

IMG_20130331_182306 copy Isn’t it amazing what a bag of fresh pasta and some random veg lying around in the fridge can turn into? Incredible how a handful pasta can bring together random leftover bits of meat/fish & vegetables. If you are anything like me, you’ll always have some mushrooms hiding at the bank of the fridge. Or 1 chicken breast or 1/2 a courgette or bell pepper. Often I just put as many bits and bobs of veg and meat(mostly chicken) into the pan together with some cooked pasta and a tin of crushed tomatoes. I don’t follow any recipe, just instinct. I know there will be a lot of Italian grandmothers who would not approve of my methods and certainly my choice of ingredients but I’ll be thoroughly honest, I don’t care. I have not had a ‘mash-up’ that was not greedily scoffed. In fact I once made the mistake of leaving my bowl unattended to get a glass of water only to discover a little vulture had eaten 1/3 of my meal!

Being almost always pushed for time, most of my mid week meals consists of easy to make dishes that I know I can put on the table in 30 mins or less (that includes cleaning the pots and pans along the way!). This dish is no different. I know the quantities might seem a bit strange but please bare in mind this was what I had in kitchen.

Chicken, Mushroom & Sweet Pepper Pasta

Pasta. A weeknight staple. Something that can be made in 30 mins(and that includes washing up!), is tasty and super versatile. You can put just about anything that’s lying about in your fridge and Kazam! Magically transformed into something scrum-diddly-umptious. This is one of those receipes. Once again, if there’s something you don’t have, just…

Chicken Mushroom & Haloumi Pasta

It has been a looooooong time since my last post. I’m terrible at keeping this site up to date! Needless to say, I have a HUGE backlog of photos and recipes. So I’m just going to start with today’s dinner. It was something easy and quick. Took me 20 mins to make it from start…