For a quick midweek meal try this tasty chicken and vegetable pasta bake.
Ingredients
- 350g dried spiral pasta
- 1/2 cauliflower (400g), cut into small florets
- 1 large zucchini, halved, sliced
- 1/2 Coles Hot Roast Chicken, meat shredded
- 530g jar bechamel sauce
- 1/2 cup grated cheddar
- 1/2 cup panko breadcrumbs (see notes)
Method
- Step 1Preheat the oven to 200C or 180C fan-forced. Cook the pasta in a large saucepan of salted boiling water following packet directions, adding the cauliflower and zucchini in the last 2 mins of cooking, or until the vegetables are just tender and the pasta is al dente. Drain well and return to the pan.
- Step 2Stir chicken and bechamel sauce into the pasta mixture. Transfer to an 8-cup baking dish. Top with cheddar and breadcrumbs. Bake for 10 mins or until crisp and golden.
Nutrition
3376 kj
Energy
17.8g
Fat Total
4.7g
Saturated Fat
6.3g
Fibre
66g
Protein
140mg
Cholesterol
1244mg
Sodium
11.7g
Carbs (sugar)
95.9g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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