Vickys Creamy Chicken & Tomato Pasta Bake GF DF EF SF NF

Vickys Creamy Chicken & Tomato Pasta Bake GF DF EF SF NF

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


4 servings

  1. 250 g gluten-free fusilli (dry pasta is usually egg-free too)

  2. 1 tbsp oil

  3. 1 onion, chopped

  4. 250 g chicken breast cut into small chunks

  5. 400 g passata or use my Tomato-Free ‘Tomato’ Sauce recipe

  6. 100 ml full fat coconut milk

  7. 100 g tinned sweetcorn

  8. 1 tsp dried basil

  9. 1 tbsp sugar

  10. 1 tsp garlic puree

  11. 1 tsp low sodium salt

  12. 50 g grated Violife free-from cheese as topping (optional)


  1. Preheat the oven to gas 6 / 200C / 400F

  2. Cook the pasta in boiling salted water according to the pack instructions then drain

  3. Meanwhile, fry the onion in some oil until softened. Add to the drained pasta

  4. Fry the chicken until cooked through

  5. Add to the pasta and onions along with the coconut milk, sweetcorn, passata, basil, garlic puree, sugar & salt. Gently stir through

  6. Spoon into an ovenproof dish, sprinkle the cheese on top. You can use nutritional yeast instead if you like

  7. Bake for 15 – 20 minutes to melt the cheese and heat through. Serve immediately. Goes great with a simple green salad and garlic bread

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