Gluten-free Sugar-free Chicken & Tomato Pasta Bake


  1. Preheat the oven to 180ºC fan oven/200ºC/gas 6.
  2. Cook the pasta, drain and return to the pan until needed.
  3. Heat the oil and fry the chicken and garlic until the chicken is no longer pink on the outside. Season well with salt and pepper
  4. Add the mushrooms and tomatoes and fry for 2 minutes.
  5. Add the cooked pasta, spring onions and basil and mix well. Pour into the casserole dish. Place the torn mozzarella and salami on the top.
  6. Bake in the oven for 20 minutes, or until the top is browned.


  • 2 mugs/200g GF pasta
  • 2 tablespoons olive oil
  • 3 chicken breasts, cut into bite-sized pieces
  • 2 cloves garlic, chopped
  • 250g mushrooms, sliced
  • 6 tomatoes, chopped
  • 6 spring onions, sliced
  • 2 tablespoons freshly chopped basil
  • 2 mozzarella balls, ripped apart
  • 80g pepperoni/salami, sliced into thin strips





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