Just a simple pasta dish. You can swap the chicken for sausage, meatballs etc or swap the coconut milk out for an extra 100ml pas…more
Ingredients
4 servings
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250 g gluten-free fusilli (dry pasta is usually egg-free too)
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1 tbsp oil
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1 onion, chopped
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250 g chicken breast cut into small chunks
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400 g passata or use my Tomato-Free ‘Tomato’ Sauce recipe
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100 ml full fat coconut milk
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100 g tinned sweetcorn
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1 tsp dried basil
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1 tbsp sugar
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1 tsp garlic puree
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1 tsp low sodium salt
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50 g grated Violife free-from cheese as topping (optional)
Steps
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Preheat the oven to gas 6 / 200C / 400F
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Cook the pasta in boiling salted water according to the pack instructions then drain
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Meanwhile, fry the onion in some oil until softened. Add to the drained pasta
![Vickys Creamy Chicken & Tomato Pasta Bake GF DF EF SF NF recipe step 3 photo]()
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Fry the chicken until cooked through
![Vickys Creamy Chicken & Tomato Pasta Bake GF DF EF SF NF recipe step 4 photo]()
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Add to the pasta and onions along with the coconut milk, sweetcorn, passata, basil, garlic puree, sugar & salt. Gently stir through
![Vickys Creamy Chicken & Tomato Pasta Bake GF DF EF SF NF recipe step 5 photo]()
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Spoon into an ovenproof dish, sprinkle the cheese on top. You can use nutritional yeast instead if you like
![Vickys Creamy Chicken & Tomato Pasta Bake GF DF EF SF NF recipe step 6 photo]()
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Bake for 15 – 20 minutes to melt the cheese and heat through. Serve immediately. Goes great with a simple green salad and garlic bread
![Vickys Creamy Chicken & Tomato Pasta Bake GF DF EF SF NF recipe step 7 photo]()
