Recipe Details

Our creamy Mexican chicken pasta bake but gluten free. Imagine a spicy Mexican chicken mash up with a classic student pasta bake- this is what you get. Our Creamy Mexican Chicken Pasta Bake is a real crowd pleaser for students looking for an easy pasta bake dish with a twist. You'll cook succulent spicy chicken and mix with a deliciously creamy, tomato sauce, finishing it off in the oven with oozing melted cheese. Gimme more 🤤

Cooking Time: 40 mins
Cooking Level: Easy
Special Equipment: Grater
What you’ll need: Salt, pepper, vegetable oil

Macros 

47g protein, 54g carbohydrates, 39g fat, 847 calories

*Values stated are per portion. Gastrostudent’s macros and nutritional information only applies to ingredients which are supplied by Gastrostudent. The cooking process and additional ingredients which are added, including “what you’ll need” items will affect these total values.

Ingredients in your box

Ingredients Contain

(Gluten Free Pasta) Cornflour, Rice Flour, Water, Emulsifier (Mono- and Diglycerides of Fatty Acids)

(Chopped Tomatoes) Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid

(Mexican Spice Mix) Salt, sugar, chilli, garlic, onion, paprika, mustard, black pepper, lemon, oregano, sunflower oil, nutmeg, cinnamon, citric acid.

(Soft Cheese) Salt, Stabilisers (Locust Bean Gum, Carrageenan), Acid (Citric Acid), Medium Fat Soft Cheese. Contains milk.

Allergens 

For allergens, see ingredients in BOLD. Wheat, milk, mustard. In addition to the recipe specific allergen information provided, due to production and packing methods Gastrostudent boxes may also contain low levels of the following allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts), celery, sesame, sulphur dioxide and sulphites, lupin, molluscs, mustard.