Recipe for Meat Free Chicken and Pasta Bake 
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Yield:
4 servings
Ingredients:
Amount Ingredient
250 gm Conchiglie dried pasta, (8oz)
1 tbl Oil
50 gm Butter, (2oz)
1 x Onion, peeled and finely sliced
2 x Cloves garlic, crushed
1/2 tsp Chilli powder, (optional)
1 x 300 gram pac Tivall chicken strips
1 x Green pepper, deseeded and sliced
1 x 400 gram can chopped tomatoes with herbs
300 ml Vegetable stock, ( 1/2 pint)
2 tsp Cornflour
1 tbl Water
1 x 150 gram pac button mushrooms, wiped and sliced
Salt and freshly ground pepper
25 gm Fresh wholemeal breadcrumbs, (1oz)
Instructions:
Instructions: Cook the pasta following the pack instructions and drain.

Heat the oil and butter in a pan, add the onion and garlic and cook for 5 minutes or until soft. Then add the chilli powder and cook for a further minute.

Add the chicken and brown on all sides then add the green peppers, tomatoes and vegetable stock. Bring to the boil, then cover and simmer for 5 minutes.

Blend the cornflour with the water and add to the chicken. Stir in the mushrooms and pasta, season to taste.

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Spoon into a suitable ovenproof dish and sprinkle with the breadcrumbs and parmesan.

Place in preheated oven and cook for 20-25 minutes or until golden brown.

NOTES : A hearty main course dish containing vegetables, herbs and a meat free style chicken strips.

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