Creamy chicken and cauliflower pasta bake
300 g, cut into florets
½ cup(s), (125ml)
Grated parmesan cheese
¼ cup(s), (finely grated), (20g)
Wholemeal pasta, dry
115 g, penne variety
2 bunch(es), cut into 5cm lengths
Cooked skinless chicken breast
300 g, roughly torn
125 g, halved
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 1.5 litre (6 cup) capacity ovenproof dish with oil.
- Place cauliflower and ¼ cup (60 ml) milk in a large microwave-safe bowl. Cover and microwave on High (100%) for about 4 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 a saucepan of boiling, salted water, following packet instructions, adding broccolini in the last 2 minutes of cooking time. 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 tomatoes are wilted and pasta bake is bubbling. Stand for 5 minutes before serving.