21 Aug Chicken Pasta Bake
This is a recipe from our Spring Meal Plans. You get our meal plans with Shape Ups or add them to your Lifestyle membership, they can also be purchased individually HERE
Serves 5
Calories per serve: 350cal
Time to prep 10mins
Time to cook 35mins
INGREDIENTS
- 400g chicken breast or thigh cut into 1.5cm pieces
- 1 teaspoon dried thyme
- 250g spiral pasta (uncooked)
- 375ml chicken stock
- 500ml milk
- 30g butter
- 1 large garlic clove
- 1 large broccoli or cauliflower broken into small pieces (you can also use frozen veggies see notes)
- 150g shredded cheese (cheddar or colby)
- 35g plain flour
DIRECTIONS
1. Preheat oven to 200deg C or 180deg C fan forced
2. Sprinkle chicken with salt, pepper and thyme and toss to coat
3. Spread pasta in a baking dish and sprinkle with flour
4. Pour over milk and broth, add butter and garlic and stir
5. Spread chicken over the top, then broccoli/cauliflower
6. Cover with foil, bake for 15mins (20mins if milk and broth are added cold)
7. Remove foil, stir well. Add most of the cheese, then stir again. Top with remaining cheese.
8. Return to oven and bake for 15-20mins until top is golden and sauce thickened.
9. Stand for a few minutes then serve and Enjoy!
NOTE: You can use frozen broccoli, make sure you thaw and shake off excess water to avoid having too much water in your bake. Same goes for cauliflower. You can also use other frozen veggie mixes here like carrots, corn, peas etc
If the pasta is not cooked and sauce still watery leave in the oven for longer. If the cheese is already golden, simply cover with foil again to cook
This is a recipe from our Spring Meal Plans. You get our meal plans with Shape Ups or add them to your Lifestyle membership, they can also be purchased individually HERE
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