This is a variation of my Cheese and Broccoli Soup, which we've now finished off. I'm really missing the flavours so I've adapted the recipe into a pasta sauce.
Ingredients and Tools:
1 kg Boneless Chicken £3.89
1 kg Bacon Bits £3.49
Cream 89p
Chicken Stock 12p
Butter 25p
Milk 37p
Cheese £2
Flour 15p
1 kg Onions 50p
1 kg Carrots 57p
Brocolli £1.24
Garlic 16p
Total = £13.63
Makes 24 portions = 57p per serving
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Finely dice the garlic.
And chop the onions./
Pop them in a large pan and fry until soft.
Dice the bacon.
Add this to the pan and fry.
Dice the chicken and throw that in too.
Next dice the carrots and add them to the pan.
Chop up the broccoli and throw that in too.
Add a generous amount of butter, let the ingredients fry for a few minutes.
Then add the tub of cream,
And some milk.
Usually I'd use four chicken stock cubes but I'm putting the last of the homemade turkey stock to use instead.
Then cover the mixture with flour and bring it to the boil.
While the sauce is bubbling away grate some cheese, about 500g.
Add that the pan when meat is just barely cooked through, so after about 20 minutes of cooking.
Portion it up into freezer proof tubs.
My assistant did the taste testing.
Then I had to get the lids on before he ate the lot.
When you're ready to cook it pop some pasta in an oven proof dish and pour over the sauce. Just like the jars add about as much again of water or milk. Then cook it in the oven on gas mark 4-5 for about 50 minutes. I sprinkled a little cheese on top about 10 minutes before the end of the cooking time.
And serve with smiles!!
Pin this Chicken and Bacon Pasta Bake recipe for later.
Here are some of my other recipes:
#simplycrafting #budgetrecipes #batchcook #healthiereating #mealinspiration #midweekmeals #fiveaday #homemadefoodisthebest #mumscooking #pastalover #chickenpastabake
