Lucy’s Chicken and Vegetable Pasta Bake

This super easy pasta bake is great for a mid-week family meal.  It’s a bit of a ‘cheat’ in that I don’t make the sauce from scratch, but let’s be honest – sometimes we just don’t have the time!


  • Two chicken breasts
  • One italian OR bell pepper
  • Broccoli (I use frozen)
  • 250g fusilli pasta
  • One onion
  • Two tins Campbells condensed chicken soup
  • Four slices of bread (stale works best)
  • Two cloves of garlic
  • Fresh chives, oregano and rosemary (select quantity to your taste)
  • Coconut oil
  • Dried parsley



  • Preheat oven to 180C (fan assisted)
  • Chop chicken breasts into small cubes and fry over a medium heat using a tablespoon of coconut oil
  • Chop and add a whole onion and pepper of your choice along with two crushed garlic cloves, frying for a further three minutes
  • While you are cooking your chicken, boil a kettle to cook your pasta and broccoli (this can be done in the same pot – saving dishes is always a bonus)
  • When pasta is slightly al dente, remove from heat and drain (save a few tablespoons of the liquid)
  • Return broccoli and pasta to the saucepan; add in your chicken, onion, pepper, chopped fresh herbs of your choice and tinned chicken soup
  • Make sure the soup is evenly distributed throughout the mixture and if necessary add some of your remaining liquid (you don’t want the mixture to be too wet)
  • Transfer mixture to a large lasagna dish
  • Add four slices of bread to a food processor or blender and blitz until you create a fine breadcrumb
  • Pour breadcrumbs evenly over your mixture and add a few sprinkles of dried parsley
  • Cover with tinfoil and cook at 180C for 15 minutes, then uncover and cook for a further 15 minutes to allow breadcrumbs to turn golden brown in colour.

Enjoy! Lucy x


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