Chicken Alfredo Pasta Bake with Three Veg

Preheat oven to 180°C. Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Pat the chicken breast dry and season with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Cook the chicken until golden brown, about 3-4 minutes each side. Remove from the pan, slice and set aside.

To the same pan, add the bacon and cook for 2-3 minutes. Sprinkle the plain flour over the bacon and cook for 30 sec. Add milk and stir continuously to form a thick sauce. Add the cream, parmesan and ¹⁄₂-1 cup of pasta water (depending on how thick you want your sauce). Taste and adjust seasoning. Add the chicken back to the pan and combine with the sauce.

Chop the broccoli into florets. Chop silverbeet leaves, discarding tough stalks. To a large baking dish add the pasta, silverbeet, broccoli florets and peas. Add the chicken and alfredo sauce and stir to combine. Top with grated cheese. Bake in the oven for 20 minutes until the cheese is golden.

Remove from the oven and divide between serving plates. Enjoy!

Preheat oven to 180°C. Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Pat the chicken breast dry and season with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Cook the chicken until golden brown, about 3-4 minutes each side. Remove from the pan, slice and set aside.

To the same pan, add the bacon and cook for 2-3 minutes. Sprinkle the plain flour over the bacon and cook for 30 sec. Add milk and stir continuously to form a thick sauce. Add the cream, parmesan and ¹⁄₂-1 cup of pasta water (depending on how thick you want your sauce). Taste and adjust seasoning. Add the chicken back to the pan and combine with the sauce.

Chop the broccoli into florets. Chop silverbeet leaves, discarding tough stalks. To a large baking dish add the pasta, silverbeet, broccoli florets and peas. Add the chicken and alfredo sauce and stir to combine. Top with grated cheese. Bake in the oven for 20 minutes until the cheese is golden.

Remove from the oven and divide between serving plates. Enjoy!

Preheat oven to 180°C. Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Pat the chicken breast dry and season with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Cook the chicken until golden brown, about 3-4 minutes each side. Remove from the pan, slice and set aside.

To the same pan, add the bacon and cook for 2-3 minutes. Sprinkle the plain flour over the bacon and cook for 30 sec. Add milk and stir continuously to form a thick sauce. Add the cream, parmesan and ¹⁄₂-1 cup of pasta water (depending on how thick you want your sauce). Taste and adjust seasoning. Add the chicken back to the pan and combine with the sauce.

Chop the broccoli into florets. Chop silverbeet leaves, discarding tough stalks. To a large baking dish add the pasta, silverbeet, broccoli florets and peas. Add the chicken and alfredo sauce and stir to combine. Top with grated cheese. Bake in the oven for 20 minutes until the cheese is golden.

Remove from the oven and divide between serving plates. Enjoy!

Preheat oven to 180°C. Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Pat the chicken breast dry and season with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Cook the chicken until golden brown, about 3-4 minutes each side. Remove from the pan, slice and set aside.

To the same pan, add the bacon and cook for 2-3 minutes. Sprinkle the plain flour over the bacon and cook for 30 sec. Add milk and stir continuously to form a thick sauce. Add the cream, parmesan and ¹⁄₂-1 cup of pasta water (depending on how thick you want your sauce). Taste and adjust seasoning. Add the chicken back to the pan and combine with the sauce.

Chop the broccoli into florets. Chop silverbeet leaves, discarding tough stalks. To a large baking dish add the pasta, silverbeet, broccoli florets and peas. Add the chicken and alfredo sauce and stir to combine. Top with grated cheese. Bake in the oven for 20 minutes until the cheese is golden.

Remove from the oven and divide between serving plates. Enjoy!

Preheat oven to 180°C. Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Pat the chicken breast dry and season with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Cook the chicken until golden brown, about 3-4 minutes each side. Remove from the pan, slice and set aside.

To the same pan, add the bacon and cook for 2-3 minutes. Sprinkle the plain flour over the bacon and cook for 30 sec. Add milk and stir continuously to form a thick sauce. Add the cream, parmesan and ¹⁄₂-1 cup of pasta water (depending on how thick you want your sauce). Taste and adjust seasoning. Add the chicken back to the pan and combine with the sauce.

Chop the broccoli into florets. Chop silverbeet leaves, discarding tough stalks. To a large baking dish add the pasta, silverbeet, broccoli florets and peas. Add the chicken and alfredo sauce and stir to combine. Top with grated cheese. Bake in the oven for 20 minutes until the cheese is golden.

Remove from the oven and divide between serving plates. Enjoy!

Preheat oven to 180°C. Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Pat the chicken breast dry and season with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Cook the chicken until golden brown, about 3-4 minutes each side. Remove from the pan, slice and set aside.

To the same pan, add the bacon and cook for 2-3 minutes. Sprinkle the plain flour over the bacon and cook for 30 sec. Add milk and stir continuously to form a thick sauce. Add the cream, parmesan and ¹⁄₂-1 cup of pasta water (depending on how thick you want your sauce). Taste and adjust seasoning. Add the chicken back to the pan and combine with the sauce.

Chop the broccoli into florets. Chop silverbeet leaves, discarding tough stalks. To a large baking dish add the pasta, silverbeet, broccoli florets and peas. Add the chicken and alfredo sauce and stir to combine. Top with grated cheese. Bake in the oven for 20 minutes until the cheese is golden.

Remove from the oven and divide between serving plates. Enjoy!