Baked Chicken & Pasta Casserole with Peppers and Tomatoes

1. 1 Chicken breast filletpack 800 g ≈ $7.23 120 g
2. 2 Pastapack 450 g ≈ $1.37 60 g
3. 3 Bell peppers≈ $6.00 per kg 40 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Tomatoes≈ $4.67 per kg 60 g
6. 6 Cherry tomatoespack 250 g ≈ $2.50 60 g
7. 7 Eggspack 10 pcs ≈ $1.93 1 pcs
8. 8 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
9. 9 Hard cheesepack 200 g ≈ $2.70 30 g
10. 10 Sunflower oil 10 ml
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Cook pasta² in salted boiling water for 8 minutes until al dente, then drain.

2. Cut chicken¹ into cubes, pan-fry in oil covered for 8–10 minutes until fully cooked (no pink inside).

3. Slice onion⁴ into half-rings, cut bell³ pepper into strips, and add to chicken¹; cook 5 more minutes.

4. Slice tomatoes⁵ into wedges, halve cherry⁶ tomatoes.

5. Grease a baking dish, layer with pasta², chicken¹-veggie mix, and tomatoes⁵.

6. Whisk egg with milk⁸ and salt, pour over dish, then sprinkle with grated cheese.

7. Bake 20 minutes at 350°F (180°C) until golden and bubbly.