Chicken, broccoli and semi dried tomato pasta bake
7
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
This classic pasta bake is best served hot on a cold winter night.
Ingredients
Oil spray
1 x 3 second spray(s)
Wholemeal pasta, dry
300 g, penne variety
Broccoli
500 g, cut into florets
Leek
1 whole, thinly sliced
Garlic
2 clove(s), crushed
Cornflour
2 tbs
Skim milk
2 cup(s), (500ml)
Cooked skinless chicken breast
350 g, shredded
Semi dried tomatoes, not in oil
100 g, chopped
Whole grain mustard
1 tbs
Grated parmesan cheese
½ cup(s), (40g)
Baby spinach
120 g
Instructions
1
Preheat oven to 180°C. Cook the pasta in a large saucepan of boiling salted water following packet 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 cornflour in a jug. Gradually whisk in milk and 1/2 cup (125ml) water until smooth. Stir in leek mixture until combined. Bring to the 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 dish. Sprinkle with the remaining parmesan. Bake for 15-20 minutes or until the cheese is golden. Serve with the baby spinach leaves.
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