Chicken and mushroom pasta gratin
7
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
A super-filling pasta dish with a tonne of flavour. This is the perfect meal to make when you have a heap of veggies sitting in the fridge crisper waiting to be used.
Ingredients
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Mushrooms
150 g, chopped
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 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.
2
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.
3
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.
4
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.
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