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Photo of Chicken and mushroom pasta gratin by WW

Chicken and mushroom pasta gratin

7 - 8
PersonalPoints™ per serving
Total Time
1 hr
Prep
25 min
Cook
35 min
Serves
6
Difficulty
Moderate

Ingredients

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Mushrooms

150 g, chopped

Lean chicken breast mince

500 g

Chicken stock powder

2 tsp

Dry pasta

200 g, small shells, (conchigliette)

Carrot(s)

1 medium, cut into 1cm pieces

Cauliflower

300 g, cut into small florets

Broccoli

150 g, cut into small florets

Light tasty cheese

⅔ cup(s), grated, grated, (80g)

Panko breadcrumbs

¼ cup(s), (15g)

Oil spray

1 x 3 second spray(s)

Cornflour

1½ tbs

Skim milk

2 cup(s), (500ml)

Instructions

  1. Preheat oven to 200°C. Lightly spray a large non-stick frying pan with oil. Cook onion, garlic and mushrooms, stirring, for 5 minutes or until onion has softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
  2. Combine cornflour and milk in a jug. Add milk mixture and stock to pan and cook, stirring, for 2 minutes or until mixture boils and thickens.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Add carrot, cauliflower and broccoli for the last 2 minutes of cooking. Drain. Add mince mixture to pasta and toss to coat.
  4. Spoon mixture into six 1¾-cup (435ml) capacity ovenproof dishes. Sprinkle with cheese and breadcrumbs. Bake for 20 minutes or until light golden. Serve.

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