Recipes
Peach-and-Raspberry-Eton-Mess

Chicken And Vegetable Pasta Bake

Chicken And Vegetable Pasta Bake

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Ingredients
  • 400g gluten free spiral or penne pasta
  • 1 clove garlic, finely chopped
  • 1 skinless chicken breast fillet, diced
  • ½ red capsicum (100g), diced
  • 8 button mushrooms, sliced
  • 1 small head of broccoli (120g), cut into flowerettes
  • 4 spring onions, green section only, chopped
  • 2 cups Vitasoy Soy Milky Lite
  • 2 tablespoons maize cornflour
  • 2 teaspoons seeded mustard
  • Pepper
  • 50g light tasty cheese, grated
Instructions
  1. Preheat oven to 180°C. Grease an ovenproof casserole dish.
  2. Cook gluten free pasta until just cooked (al dente).
  3. While pasta is cooking, heat non-stick fry pan and cook garlic and chicken for 5 minutes. Add capsicum, mushrooms and broccoli to fry pan and cook for another 5 minutes.
  4. In a microwave proof jug, combine Vitasoy Soy Milky Light and cornflour. Heat in microwave oven for 1 ½ minutes on high. Remove and stir thoroughly. Cook for another 1 ½ minutes.
  5. Stir through seeded mustard and season with pepper. Add cooked pasta, spring onion and white sauce to fry pan and stir thoroughly.
  6. Place in casserole dish and sprinkle with tasty cheese. Bake at 180°C for 25-30 minutes.
Nutritional Analysis – Amount per Serve
Energy 2440.4kJ
Protein 25.5g
Total Fat 10.1g
Saturated Fat 3.2g
Carbohydrate 96.9g
Sugar 7.1g
Sodium 290.5mg
Calcium 240.1mg