Gluten Free Cheesy Chicken and Chilli Spaghetti Bake - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-cheesy-chicken-and-chilli-spaghetti-bake

Posted On: 28th August 2022

I love a pasta bake but never think to use spaghetti. This recipe is super creamy and so so cheesy and those chilli's just add that bit of a kick to it. It is perfect to batch cook and throw in the freezer, it easily makes 6 servings or even 12 smaller servings if you are a lighter eater. I use quark in this recipe but feel free to switch to cream to make it more indulgent, quark just helps to keep the calories down slightly and make it a little healthier.

Gluten Free Cheesy Chicken and Chilli Spaghetti Bake

Ingredients

180g grated cheddar (or reduced fat cheddar)
180g grated mozzarella
25g parmesan
1.5tbsp cornflour
3 chicken breast fillets
400ml chicken stock
8 rashers of bacon
2 garlic cloves
1tbsp smoked paprika
1tsp black pepper
1tsp onion granules
2 large chillis
200g quark (this is a low fat spreadable cheese to cut the cals down, but if preferred use 200ml double cream for extra indulgence)
125g philadelphia
350g gluten free spaghetti

Preparation Time: 15 Mins
Cooking Time: 35 Mins

This recipe contains

Dairy

Method

1. Mix the 3 cheeses and cornflour in a bowl and set aside.

2. Pour chicken stock in a pan and add the chicken breasts poach for about 15 mins until cooked through, remove and then shred using 2 forks. Reserve 200ml of the stock for later.

3. Roughly chop up the bacon and fry in a frying pan, once nearly cooked add crushed garlic, paprika, pepper, chillis (roughly chopped into small pieces) and onion granules along with the reserved stock.

3. Bring the pan to the boil and then simmer until reduced by half - this will take around 5 mins.

3. Cook spaghetti in a separate pan of boiling water until al dente (or not quite fully cooked). Reserve 200ml of pasta water.

4. Once the stock is reduced, stir in the quark/cream and philadelphia, remove from heat once it starts to combine. Stir in the shredded chicken, 200ml of the pasta water, the cooked spaghetti plus half the cheese mix and stir well to combine.

5. Pour into a large oven dish and sprinkle remaining cheese over the top, bake for about 20 mins on gas 5 until brown.

This recipe makes 6 servings
Nutritional info per servings