Chicken, Corn & Broccoli Pasta Bake (Gluten-Free Options)
July 30, 2016
"From Better Homes and Gardens Australian Diabetic Living and as it is a 1 serve dish and the type of dish that I enjoy I thought I would save it here for those nights when the DH is on night shift."
- Serving Size: 1 (514 g)
- Calories 771.6
- Total Fat - 40.2 g
- Saturated Fat - 27.3 g
- Cholesterol - 276.6 mg
- Sodium - 859 mg
- Total Carbohydrate - 54.3 g
- Dietary Fiber - 4.2 g
- Sugars - 4.9 g
- Protein - 49.2 g
- Calcium - 516.8 mg
- Iron - 3.9 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.3 mg
Cook pasta in a small saucepan of boiling water for 10 to 12 minutes or until al dente, adding corn and broccoli in the last 2 minutes of cooking and drain well.
Meanwhile, preheat a chargrill pan or small non-stick frying pan on medium-high.
Spray chicken with cooking spray and add to the pan, reduce heat to medium and cook for 3 minutes on each side or until cooked though and set aside for 3 minutes to rest and then slice chicken.
Preheat grill/broiler on medium.
Put flour in a small saucepan and whisk in milk, mustard and paprika and cook, stirring over a medium heat for 3 to 4 minutes or until the sauce thickens and comes to a simmer and cook for 1 minute and then remove pan from the heat and stir in parsley and 1 tablespoon of the cheese.
Add chicken, pasta and vegetables to the sauce and stir well to combine.
Spoon mixture into a 500ml (2 cup) capacity ovenproof dish and sprinkle over combined breadcrumbs and remaining cheese and transfer to grill/broiler and cook for 3 to 4 minutes or until cheese melts and is golden brown and serve.
Tips & Variations
- Olive oil cooking spray