Chicken pasta bake
1.5
serves of vegetables in each serve
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4
1.5 serves of veg per serve
Diet and Allergies:
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4
1.5 serves of veg per serve
Diet and Allergies:
Ingredients
200g orecchiette or large shell pasta
1 tbsp olive oil
1 red onion, diced
2 cloves garlic, crushed
200ml reduced-salt chicken stock
1 cup small broccoli florets
¾ cup frozen peas
¾ cup frozen corn kernels
200g cooked chicken, diced
250ml reduced-fat milk
250g ricotta, preferably reduced-fat
50g Parmesan cheese, grated
Method
Step 1
Preheat oven to 180°C. Rub a 30 x 25cm baking dish with a little olive oil.
Step 2
Cook the pasta to the directions on pack. Drain and place back in the saucepan with a little olive oil to stop it sticking together.
Step 3
Meanwhile, place the remaining olive oil in a frypan over a low-medium heat. Cook the onion until soft. Add the garlic and cook for 1 minute. Add the stock and broccoli and cook until just tender. Add the peas and corn and stir and cook for 30 seconds.
Step 4
Add the vegetable mix, chicken, milk, half of the Parmesan and two thirds of the ricotta to the pasta. Gently fold to mix together.
Step 5
Spoon into the baking dish and top with the remaining Parmesan and ricotta. Bake for 25 minutes or until cooked through and becoming golden on top.
