Chicken Pasta Bake Recipe

Ingredients

1/2 butternut squash

1 carrot

1 tsp. olive oil

1 skinless, boneless chicken breast

1 1/2 c. mushrooms

c. whole milk

4 oz. small pasta shapes

1 thick slice country-style bread

1/4 c. grated Cheddar cheese

Preparation

Step 1Preheat the oven to 400 degrees F. Steam the butternut squash and carrot pieces for 10 minutes until tender, then process them together with a handheld immersion blender until you have 
a soft purée.Step 2Heat the oil in a medium saucepan and 
add the chicken pieces. Cook the chicken 
for 10 minutes, turning occasionally, until cooked through, then add the mushrooms and cook for a further 4–5 minutes. Stir in 1/2 cup of the butternut squash and carrot purée (freeze any you have left over), then add the milk, stir, and cook for a further 1 minute. Remove the mixture from the heat.Step 3Meanwhile, cook the pasta according to 
the packet instructions until al dente. 
Drain, and then add the pasta to the chicken mixture and mix together thoroughly. Transfer everything to a small, shallow ovenproof dish.Step 4Using a food processor, process the bread into breadcrumbs, then place them in a bowl 
and stir through the grated Cheddar. 
Spoon the cheesy breadcrumb mixture 
over the pasta bake and cook in the oven for 20 minutes until the top is golden and crispy.

From: Ella’s Kitchen: The Cookbook © 2013 by Ella’s Kitchen Buy the book