Chicken and mushroom pasta gratin
1 medium, finely chopped
2 clove(s), crushed
150 g, chopped
Lean chicken breast mince
Chicken stock powder
200 g, small shells, (conchigliette)
1 medium, cut into 1cm pieces
300 g, cut into small florets
150 g, cut into small florets
Light tasty cheese
⅔ cup(s), grated, grated, (80g)
¼ cup(s), (15g)
1 x 3 second spray(s)
2 cup(s), (500ml)
- 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.
- 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.
- 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.
- Spoon mixture into six 1¾-cup (435ml) capacity ovenproof dishes. Sprinkle with cheese and breadcrumbs. Bake for 20 minutes or until light golden. Serve.