Chicken and mushroom pasta gratin
1 medium, finely chopped
2 clove(s), crushed
150 g, chopped
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 and heat over medium heat. Cook onion, garlic and mushrooms, stirring, for 5 minutes or until onion has softened. Increase heat to medium–high, add mince and cook, stirring to break up lumps, for 5 minutes or until cooked through.
- To make white sauce, place cornflour in a jug and gradually whisk in milk until smooth. Add milk mixture and stock powder to a medium saucepan and cook over medium–high heat, whisking, for 2 minutes or until mixture boils and thickens.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet instructions, adding carrot, cauliflower and broccoli in the last 2 minutes of cooking time. Drain. Add pasta mixture and white sauce to mince mixture and stir to combine.
- Spoon mixture into 6 x 1¾ cup (435 ml) capacity ovenproof dishes. Sprinkle with cheese and panko. Bake for 20 minutes or until light golden. Serve.