Photo of Chicken, broccoli and semi dried tomato pasta bake by WW

Chicken, broccoli and semi dried tomato pasta bake

Points® value
Total Time
50 min
15 min
35 min


Cooking spray

3 spray(s)

Uncooked whole wheat penne

300 gm


7 cup(s), cut into florets

Uncooked leek

1 medium, thinly sliced


2 clove(s), large, crushed

Whole-grain yellow corn flour

2 tbsp(s)

Fat-free skim milk

2 cup(s)

Cooked skinless boneless chicken breast

12 oz, shredded

Sun-dried tomatoes (without oil)

100 gm

Whole-grain mustard

1 tbsp(s)

Grated Parmesan cheese

½ cup(s)

Baby spinach

4 cup(s)


  1. Preheat oven to 350°F. Cook the pasta in a large saucepan of boiling salted water following package instructions or until tender, adding the broccoli for the last 3 minutes of cooking. Drain. Return the pasta and broccoli to the pan and cover to keep warm.
  2. Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook leek and garlic, stirring, for 5-6 minutes or until softened. Place corn flour in a jug. Gradually whisk in milk and 1/2 cup (125ml) water until smooth. Stir in leek mixture until combined. Bring to a boil and cook, stirring, for 2 minutes or until thickened. Remove from heat. Add the chicken, tomato, mustard and half the parmesan. Stir to combine. Season with pepper. Add the pasta and broccoli and stir to combine.
  3. Spoon the pasta mixture into a 30 x 20cm (5cm-deep) 2.5L (10-cup) capacity ovenproof baking dish. Sprinkle with the remaining parmesan. Bake for 15-20 minutes or until the cheese is golden. Serve with the baby spinach leaves.