This tasty cheesy favourite gets a nutritious makeover with the addition of peas and broccoli, and a ‘makeunder’ by cutting back on the fat.
Ingredients
- 1 1/2 cups dried macaroni pasta
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 500g chicken thigh fillets, trimmed, sliced
- 1 tablespoon plain flour
- 2 teaspoons wholegrain mustard
- 300ml light cooking cream
- 50g shaved ham, sliced
- 300g broccoli, cut into small florets
- 1/2 cup frozen baby peas
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 125g grape tomatoes, halved
- 1/2 cup fresh breadcrumbs
- 1/2 cup reduced-fat grated tasty cheese
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Cook macaroni in a large saucepan of boiling water, following packet directions, until tender. Drain.
- Step 2Meanwhile, heat oil in a large deep frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add flour and mustard. Cook, stirring, for 1 minute. Reduce heat to medium-low.
- Step 3Add cream and ham. Season with salt and pepper. Stir to combine. Add broccoli, peas, parsley and macaroni. Toss to coat. Spoon mixture into four 2 cup-capacity ovenproof dishes. Top with tomato. Combine breadcrumbs and cheese. Sprinkle over pasta mixture.
- Step 4Bake for 25 to 30 minutes or until tops are golden and cheese melted. Stand for 5 minutes. Serve.
- Low carb
- Low sugar
Nutrition
2869 kj
Energy
31g
Fat Total
14g
Saturated Fat
7g
Fibre
46g
Protein
156mg
Cholesterol
503mg
Sodium
6g
Carbs (sugar)
53g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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