Creamy Chicken and Vegetable Pasta Bake

Creamy Chicken and Vegetable Pasta Bake

This chicken and vegetable pasta bake is so creamy, you won't believe it's low fat.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 375g dried fusilli pasta
  • 100g baby spinach
  • 1 cup frozen peas and corn
  • 1/4 cup plain flour
  • 1 cup reduced-fat grated tasty cheese
  • 1/4 cup panko breadcrumbs
  • 1 1/2 cups small broccoli florets
  • 1 1/2 tablespoons light margarine
  • 2 1/2 cups warm reduced-fat milk
  • 3 cups chopped cooked chicken
  • 2 green onions, thinly sliced

Instructions

    1. Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender, adding broccoli, and peas and corn in the last 2 minutes of cooking time. Drain well. Return pasta mixture to pan.
    2. Meanwhile, melt margarine in a medium saucepan over medium heat. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually stir in warm milk. Bring to the boil. Reduce heat to low. Cook, stirring, for 4 to 5 minutes or until sauce thickens. Season with salt and pepper. Stir in 1/4 cup cheese.
    3. Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 2.5-litre (10-cup-capacity) ovenproof dish.
    4. Add sauce, chicken, spinach and onion to pasta. Stir to combine. Spoon mixture into prepared dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes. Serve.

Nutrition Information

Serving Size

1

Amount Per Serving Calories 133Total Fat 3gSaturated Fat 2gCholesterol 18mgSodium 83mgCarbohydrates 15gFiber 4.7gProtein 40.7g

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