Chicken, broccoli and semi dried tomato pasta bake
7
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Ingredients
Cooking spray
3 spray(s)
Uncooked whole wheat penne
300 gm
Broccoli
7 cup(s), cut into florets
Uncooked leek
1 medium, thinly sliced
Garlic
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)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.