- 0:15 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
Easy chicken pasta bakes will have kids and adults cleaning their plates!
Ingredients
- 2 large (about 500g) chicken breast fillets
- 1 1/2 cups (175g) small dried penne pasta
- 260g butternut pumpkin, seeded, peeled, cut into 2cm cubes
- 1 cup (150g) frozen peas
- 1 cup (70g) broccoli florets
- 1 1/4 cups (310ml) tomato pasta sauce
- 1/2 cup (40g) coarsely grated light cheddar
Method
- Step 1Preheat grill on high. Cook the chicken under grill for 6-7 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop and place in a large bowl.
- Step 2Meanwhile, cook the pasta following packet directions until al dente.
- Step 3Cook the pumpkin in a large saucepan of boiling water for 10 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender.
- Step 4Preheat oven to 180ºC. Combine the chicken, pasta, pumpkin mixture and pasta sauce in a large bowl. Divide among four 2-cup (500ml) capacity ovenproof dishes. Sprinkle the cheddar over each dish. Bake for 15 minutes or until heated through.
- High protein
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1783 kj
Energy
7g
Fat Total
3g
Saturated Fat
7g
Fibre
41g
Protein
81mg
Cholesterol
417.98mg
Sodium
10g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
- Author: Susie Burrell
- Image credit: Cath Muscat
- Publication: Taste.com.au
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