Thursday, June 4, 2009

Chicken Pasta Bake

2 Cups Macaroni
2 tbsp olive oil
6 chicken thigh fillets
1 large onion, chopped
2 bacon rashers, finely chopped
1 carrot, diced
1 zucchini, sliced
1 can tomato soup
1/3 cup light sour cream
1 cup light grated cheese
salt & pepper to taste

Preheat oven to 180 C

Cook pasta until tender, drain well and put aside.

Heat oil in pan, cook chicken quickly over high heat until browned, drain on paper towels. Add onion, bacon and carrots and cook until soft. Add tomato soup and cook over medium heat 10 mins. Add zucchini. Combine chicken, tomato mixture, bring to boil, boil for 5 mins.

Add sour cream. Add pasta and mix well. Spoon into baking dish, top with grated cheese and bake until cheese is browned.

Souce: Essential Baby

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