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.

Related

ellie

Good and filling even with our changes based on what was on hand. We skipped the broccoli and for the spinach subbed kale, otherwise made as directed. Thanks for sharing!

review by:
(17 Sep 2018)