Chicken pasta pizza bake


For 12 people

  • ‎900 g cubed chicken breasts ‎
  • ‎3 tbsp vegetable oil‎
  • ‎2 tsp dried thyme‎
  • ‎1 tsp chili red pepper‎
  • ‎½ tsp salt‎
  • ‎½ tsp black pepper‎
  • ‎½ cup olive oil
  • ‎2 medium-sized onions
  • ‎½ cup sliced mushrooms‎
  • ‎3 large-sized carrots
  • ‎3 large sized marrows‎
  • ‎1 cup sliced black olives‎
  • ‎8 cups cooked pasta‎
  • ‎4 cups ready-made marinara sauce
  • ‎2 tbsp chopped basil‎
  • ‎1½ cups mozzarella cheese‎
  • ‎½ cup sliced beef pepperoni‎


In your food processor using the slicing disk, slice the carrots and marrows. Put aside ‎in a bowl.‎

Remove the slicing disk. Chop the onions in the food processor and put them aside in ‎a bowl.‎

Fix the shredding disk and shred the mozzarella. Put aside in a bowl.‎

Preheat the oven to 200⁰C. Brush a baking dish with a bit of vegetable oil.‎

In a pan over medium heat, heat the vegetable oil and cook the shredded chicken. ‎Season with thyme, chili red pepper, black pepper and salt. Stir fry until chicken is ‎cooked through.‎

In a pan over medium-low heat, heat 2 tbsp of olive oil and add chopped onions. Saute ‎for 10 minutes until the onions are translucent.‎

In a pan over medium heat, heat the remaining quantity of olive oil and saute the ‎carrots and marrows until tender.‎

Add mushroom slices and cook for 5 minutes until the latter release moisture. Take the ‎pan off the heat and drain the liquid.‎

In a bowl, combine cooked pasta, cooked mushrooms, cooked carrots and marrows ‎marinara sauce, cooked chicken and basil. Put the mixture in the baking dish.‎

Top with shredded mozzarella cheese, sliced olives and pepperoni slices. Bake for 20-‎‎25 minutes until done.‎

Serve immediately.‎