Life, with Clotted Cream
An ordinary life with a dusting of luxury.
Chicken Pasta bake with Cream of Tomato Soup
This used to be my most favourite Tuna and Spinach tagliatelle dish of all time. Then I became allergic to fish and moved to the UK where spinach tagliatelle are hard to come by so I had to adapt…
When I was little my mother often made this very quick and simple fish dish on those rainy Saturday afternoons. It was my ultimate comfort food; I never could get enough of it.
Nowadays, I have to adapt the recipe if I want to stay alive! I just wish Spinach tagliatelle is more easily available here in the UK (on its own and not mixed with regular tagliatelle).
Ingredients
| 200g | Pasta of your choice, cooked to al dente | |||
| 200g | chicken breast, boiled in salt water and shredded | |||
| 1 tin | Cream of tomato soup | |||
| 1 | Onion | |||
| 300g | Plain cottage cheese | |||
| 1 ball | Mozzarella cheese | |||
| Salt and pepper to taste | ||||
Method
Pre-heat the oven to 200°C.
Slice half of the onion in rings and chop the other half finely.
Mix the cream of tomato soup with half of the cottage cheese.
Mix the soup-mixture with the shredded chicken.
Layer the chicken mixture with pasta in an oven-proof dish.
End with a layer of pasta before spreading the remainder of the cottage cheese over the top.
Finish off with onion slices and torn mozzarella.
Bake in the oven for 25-30 minutes until it is golden on top.
Life, with Clotted Cream 
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