Creamy chicken and cauliflower pasta bake
300 g, cut into florets
½ cup(s), (125ml)
Grated parmesan cheese
¼ cup(s), (20g)
Dry wholemeal pasta
115 g, penne
2 bunch(es), cut into 3cm lengths
Cooked skinless chicken breast
300 g, poached, shredded
125 g, halved
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 1 litre (4-cup) capacity baking dish with oil.
- Place cauliflower and ¼ cup (60ml) milk in large microwave-safe bowl. Microwave, covered, on High (100%), stirring halfway through cooking, for 6-7 minutes or until tender. Add remaining milk and 2 tablespoons parmesan. Using a stick blender, blend until smooth. Season with salt and pepper.
- Meanwhile, cook pasta in saucepan of boiling, salted water, following packet instructions, adding broccolini for last 2 minutes of cooking. Drain.
- Add pasta, broccolini and chicken to cauliflower mixture and stir to combine. Transfer to prepared dish. Top with cherry tomatoes, cut-side up, and sprinkle with remaining parmesan. Bake for 20 minutes or until bubbling and tomatoes are wilted. Stand for 5 minutes before serving.