Creamy Chicken & Vegetable Pasta Bake

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Love pasta bakes and this one from Super Food Ideas March '17 sounds so good."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (333.7 g)
  • Calories 508.2
  • Total Fat - 16 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 171.8 mg
  • Sodium - 411.4 mg
  • Total Carbohydrate - 66 g
  • Dietary Fiber - 9.1 g
  • Sugars - 6.9 g
  • Protein - 26.6 g
  • Calcium - 337.5 mg
  • Iron - 3.2 mg
  • Vitamin C - 28.7 mg
  • Thiamin - 0.3 mg

Step 1

Cook pasta in a large saucepan of boiling, salted water, following packet direction until tender, adding broccoli and peas and corn in the last 2 minutes of cooking time, drain well and then return pasta mixture to pan.

Step 2

Meanwhile, melt margarine in a medium saucepan over medium heat and add flour and cook, stirring for 1 to 2 minutes or until mixture bubbles and then gradually stir in warm milk and bring to the boil, reduce heat to low and cook, stirring for 4 to 5 minutes or until sauce thickens and season with salt and pepper and then stir in cheese.

Step 3

Preheat oven to 200c/180C fan forced.

Step 4

Grease a 6cm deep 2.5 litre (10 cup) capacity ovenproof dish.

Step 5

Add sauce, chicken, spinach and onion to the pasta mixture and stir to combine and then spoon mixture into prepared dish and sprinkle with remain cheese and breadcrumbs.

Step 6

Bake for 15 to 20 minutes or until golden and then stand for 5 minutes before serving.

Tips & Variations


No special items needed.

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