CREAMY CHICKEN AND VEGETABLE PASTA BAKE
SERVES 6 PREP 15 MINUTES (PLUS 5 MINUTES STANDING) COOK 30 MINUTES
375g dried fusilli pasta 1½ cups small broccoli florets 1 cup frozen peas and corn 1½ tablespoons light margarine ¼ cup plain flour 2½ cups warm reduced-fat milk 1 cup reduced-fat grated tasty cheese 3 cups chopped cooked chicken 100g baby spinach 2 green onions, thinly sliced ¼ cup panko breadcrumbs
1 Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender, adding broccoli, and peas and corn in the last 2 minutes of cooking time. Drain well. Return pasta mixture to pan. 2 Meanwhile, melt margarine in a medium saucepan over medium heat. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually stir in warm milk. Bring to the boil. Reduce heat to low. Cook, stirring, for 4 to 5 minutes or until sauce thickens. Season with salt and pepper. Stir in ¼ cup cheese. 3 Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 2.5-litre (10-cup-capacity) ovenproof dish. 4 Add sauce, chicken, spinach and onion to pasta. Stir to combine. Spoon mixture into prepared dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes. Serve. NUTRITION: (per serve) 2228kj; 12.2g fat; 5.2g sat fat; 40.7g protein; 61.5g carbs; 4.7g fibre; 71mg chol; 332mg sodium.