Preparation
Ingredients:
500g gluten free fusilli pasta
390g Irish chicken fillets
500g frozen veg
2 sprays sunflower oil
500ml tomato passata
50g lighter grated cheese
Directions:
Preheat oven to 220C/200C fan.
Heat a frying pan over medium heat and add the oil. Season the chicken with salt and pepper and fry until golden brown and cooked through.
Remove the chicken from the pan and add the vegetables and passata. Season well with salt and pepper and simmer for 5 minutes, then add the chicken back in and set aside.
Meanwhile, cook the pasta according to package instructions, then drain.
Tip the pasta into a large ovenproof dish and pour the sauce over the top. Stir to combine, the sprinkle the cheese over the top.
Bake in the preheated oven for 10 minutes until the cheese is melted and golden.